Dips: Pate 04 by Recipe Cottage

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	Pate 04

		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.