Ingredients

Instructions

  1. Melt butter in heavy sillet over medium heat.
  2. Add cleaned chicken livers and saute until tender, about 6-8 minutes. Cut ino quarters and cool.
  3. Save pan drippings.
  4. In a blender or food processor, combine liver pieces with the reserved pan drippings, onion, salt and pepper.
  5. Blend well for about 20 seconds.
  6. Optional: Blend in the hard boiled egg for a richer pate.
  7. Enjoy!