1 tub of Elgin Chicken Livers
1small onion
Salt
Peper
Dollop of cream
Dollop of butter
So easy to make and the best tasting chicken pate we've ever had, didn't last long... which is always a good sign.
Fry the liver for a few minutes, then add your chopped onion. Fry until union is see-through and liver is done. Season with salt and pepper. Let cool somewhat.
Use a mixer then add your cream and butter. And voila, you're done!
Would also be nice to add some garlic, but we were out.
Tasted lovely on our homemade wholewheat bread.
