Curried Chicken Liver Pate

Course : Chicken
Serves: 6
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3/4 cup butter
1 medium Onion finely chopped
1 clove garlic chopped
8 ounces chicken livers
2 teaspoons curry powder
1/2 cup chicken stock
2 large hard-boiled eggs -- shelled
1 teaspoon salt to taste
1 teaspoon fresh ground pepper to taste
2 pinches cayenne pepper
1 bunch fresh bay leaves -- (opt)
1 medium lemon slices -- (opt)
1 loaf crusty bread

Preparation / Directions:

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.

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