- 4 hard-boiled eggs, reserving 1 for the garnish
- 1 large sweet onion, finely chopped
- 1 medium clove garlic, crushed
- 1/3 cup soft margarine or 5 Tablespoons rendered chicken fat (schmaltz)
- 1 teaspoon sea salt or kosher salt
- 1 pound (450 g) cooked kosher chicken livers
- 20 grinds black pepper
- Generous pinch of ground nutmeg
Gently saute onion and garlic in the fat over low heat until browned, but not burned. Sprinkle onions and garlic with salt as soon as they begin to wilt.
Slice 3 of the hard-cooked eggs in half. Refrigerate the remaining egg to be used for garnish.
Scrape the sauteed onion, garlic, and drippings into the bowl of a food processor fitted with the metal blade. Blend until smooth. Add hard-cooked eggs, cooked chicken livers, black pepper, and nutmeg.
Process until smooth. Taste and adjust seasoning, keeping in mind that flavor will increase during refrigeration.
Scrape chicken liver mixture into plastic wrap-lined decorative mold or bowl. Cover with another layer of plastic wrap, pressing wrap to touch the top of the pate. Refrigerate at least 12 hours or overnight.
When ready to serve, take pate from refrigerator and remove plastic wrap covering. Invert onto a decorative dish and remove bottom layer of plastic wrap. Let rest at room temperature 30 minutes to 1 hour, then grate remaining hard-boiled eggs over the top before serving.
Serve with warm French bread or challah, melba toast, or saltines.
May be refrigerated up to 5 days or frozen up to 1 month.
Yield: 6 to 8 servings as an individual appetizer or 10 to 12 as a party spread