---------- Recipe via Meal-Master (tm) v8.02
  Categories: Appetizers
       Yield: 6 servings
     3/4 c  Butter
       1    Onion, finely chopped
       1    Garlic clove, chopped
       8 oz Chicken livers
       2 t  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
   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
   VARIATION: Add curry powder to taste to melted butter topping.