1. Separate livers from the gall bladders. 2. Trim chicken livers of threads and gall and chop livers into 1 inch pieces. 3. Fry onions and garlic in 250g butter until soft. 4. Add the chicken liver pieces to the softened onions and fry until the livers are firm but still pink inside. 5. Remove from the heat and stir in the chopped eggs and softened butter, brandy, ground cloves, salt and pepper to taste and mace. 6. Then place in a food processor and blend until smooth. 7. Adjust seasoning if required. 8. Put the pate into your containers and pour a little melted butter on the top of the containers of pate to seal it. 9. Put into the fridge until required. ---------------------------------------------------------------------------
Nutrition
Ingredients
