Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4  cup           butter
   1                    onion -- finely chopped
   1                    garlic clove -- chopped
   8      ounces        chicken livers
   2      teaspoons     curry powder
     1/2  cup           chicken stock
   2                    hard-boiled eggs -- shelled
                        salt to taste
                        fresh ground pepper to taste
   2      pinches       cayenne pepper
                        fresh bay leaves -- (opt)
                        lemon slices -- (opt)
                        crusty bread

Preparation:

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.