Chicken Liver Paté II

Ingredients

2 pounds chicken livers (1 Kilo)
2 onions, choped
1/4 cup olive oil
2 tsp salt
1 tsp pepper
1/4 cup mayonnaise
1 tblsp mustard (optional)
2 hard boiled eggs, minced fine

Procedure

In a large frying pan, add olive oil, onions and chicken livers; cook over medium-low heat, turning chicken livers to cook well on all sides, taking care so as not to splatter the oil. (Turn down heat if it is splattering too much or cooking too quickly.) Cover with a lid after about 10 minutes to allow the livers to cook through well.

Meanwhile, hard boil the eggs; peel; process the peeled and cooled eggs in a food processor into a fine mince; set aside.

When the livers are cooked, add the salt and pepper and stir well. Let the livers cool about 10-15 minutes. Place the livers, onions, oil and spices into a food processor. You will have to do this in two portions. Process the mixture until a thick paste and all pieces are well mashed. Pour this into a mixing bowl; process the next portion and add to the mixing bowl.

Add the minced hard boiled eggs and mayonnaise to the liver paste and mix well. Refrigerate before serving.

To Serve

To serve, mound the liver paté on a plate with a dollop of mayonnaise, if desired. Add sprigs of parsley. Serve with hard crackers or small round toast crackers.