Ingredients

• 1 pound of fresh chicken livers
• 1 pound of butter
• 2 or 3 hardboiled eggs
• 2 small/medium freshly grated carrots (or 1 big one)
• 1 small tart(ish) apple cut to small pieces
• 2 or 3 freshly grated garlic cloves
• 1 heaped tb of soft soaked fenugreek seeds
• 3 ts of dried thyme
• big slug of port
• slug of bourbon
• salt & pepper

Method

1. Hardboil eggs, Grate carrot, garlic, cut apple
2. Put large amount of butter in frying pan, medium heat + bay leaves, carrot, garlic, apple
3. After a few minutes, make room and add the chicken livers, sautee for about 5 minutes
4. Add more butter, fenugreek, thyme, salt, pepper, sautee for a few more minutes
5. Add more butter, port & bourbon, let it all sit on a low heat for a few more minutes
6. In a bowl or baking dish, put in the peeled eggs + everything from the pan, put the rest of the butter in the pan, turn off heat
7. Let the pate cool for about 1/2 hour
8. Melt the leftover butter and pout over the pate, cover and put in fridge