3/4 c  Butter
1    Onion, finely chopped
1    Garlic clove, chopped
8 oz Chicken livers
2 ts Curry powder
1/2 c  Chicken stock
2    Hard-boiled eggs, shelled
Salt to taste
Fresh ground pepper to taste
2 pn Cayenne pepper
Fresh bay leaves (opt)
Lemon slices (opt)
Crusty bread

Melt 1/2 of butter in a skillet. Add onion, garlic and chicken livers and
cook gently 5 minutes, stirring constantly.

Stir in curry powder and cook 1 minute. Add chicken stock and cook gently 5
minutes, stirring and turning livers frequently. In a blender or food
processor, process chicken liver mixture and hard-boiled eggs to a smooth
puree.

Add salt, pepper and cayenne pepper. Turn mixture into a serving dish or
terrine. Smooth surface. Melt remaining butter in a saucepan and pour over
surface of pate. Let set slightly, then garnish with bay leaves and lemon
pieces, if desired. Chill several hours or overnight before serving with
bread.

VARIATION: Add curry powder to taste to melted butter topping.