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Chicken Liver Pate

1 lb chicken livers
1/2 - 1 cup strong chicken broth
1/4 cup dried minced onion
1 to 3 hard boiled eggs
salt
pepper

Boil the chicken livers until cooked. Drain. Mash them coarsely
with a fork (a food processor would probably do). Add the eggs,
mash some more. Add the broth and the minced onion, and season
with salt and pepper, stir well. Cover and chill for at least a
day.

It should be rather runny at this stage. The liver, egg, and minced
onion will soak up a LOT of liquid. The exact amount of runniness
depends on several things: how far ahead of time you're making
this (less runny if you are planning on serving it "tomorrow", more
if it's for a few days from now; note, it keeps very well in the
fridge), how much dried minced onion you use. I think the onion
is THE KEY to the taste -- use as much as called for, and then add
some more. I always use more than I think I need to use. (But
the more you use, the more liquid will be absorbed), final consistency.
If you like it dry and almost "crumbly", use less liquid. I like
it very soft and spreadable, so I use more liquid.

We usually serve it with cocktail rye (or pumpernickel), and sliced
raw onions.

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