Title: Curried chicken liver pate
 Categories: Appetizers, Chicken
      Yield: 6 servings
 
    3/4 c  Butter
      1    Onion, finely chopped
      1    Garlic clove, chopped
      8 oz Chicken livers
      2 ts Curry powder
    1/2 c  Chicken stock
      2    Hard-boiled eggs, shelled
           Salt to taste
           Fresh ground pepper to taste
      2 pn Cayenne pepper
           Fresh bay leaves (opt)
           Lemon slices (opt)
           Crusty bread
 
  Melt 1/2 of butter in a skillet. Add onion, garlic and chicken livers
  and cook gently 5 minutes, stirring constantly.
  
  Stir in curry powder and cook 1 minute. Add chicken stock and cook
  gently 5 minutes, stirring and turning livers frequently. In a
  blender or food processor, process chicken liver mixture and
  hard-boiled eggs to a smooth puree.
  
  Add salt, pepper and cayenne pepper. Turn mixture into a serving dish
  or terrine. Smooth surface. Melt remaining butter in a saucepan and
  pour over surface of pate. Let set slightly, then garnish with bay
  leaves and lemon pieces, if desired. Chill several hours or overnight
  before serving with bread.
  
  VARIATION: Add curry powder to taste to melted butter topping.