1. In a skillet, place 2 tablespoons butter and 1 small thinly sliced onion and sautè until golden brown. 2. Add the 6 tablespoons of schmaltz (chicken fat) and mix real well as you crumble the onion slices. 3. This is called schmaltz with grieven. I also have a separate recipe posted on RecipeZaar for Schmaltz. See that recipe. 4. You can use this right away; however, it is better to make this a couple of months ahead of time and place it in the freezer to cure. 5. When ready to make the patè, in a skillet sautè the onions in the peanut oil over a medium flame until golden brown and add the schmaltz with grieven. 6. Boil the 4 eggs until hard boiled. 7. Add the chicken livers to the pan with the onions, schmaltz with grieven& garlic and cook 2 or 3 minutes until done. 8. Add the cream sherry and cook an additional minute. 9. Remove from pan and allow to cool. 10. In a food processor, gently PULSE the livers and hard boiled eggs into a rough chop. 11. DO NOT OVERMIX! 12. Add salt, pepper and sugar and adjust as necessary. ---------------------------------------------------------------------------
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