A simple and delicious appetizer for your next party! Note that you'll need to make this a day in advance for it to set up in the refrigerator. Recipe adapted from The Book of Hot & Spicy by Louise Steele (l987).
Melt ½ cup butter in a skillet. Add onion, garlic and chicken livers; cook over medium-low heat for about 5 minutes, stirring. Stir in the curry powder and chicken stock and simmer about 5 minutes, turning the chicken livers a few times.
Let mixture cool slightly, then place it and the eggs in a food processor. Add the salt, pepper and cayenne and process until smooth. Pour into desired container and smooth out if necessary. Chill overnight.
Melt the remaining ¼ cup butter and slowly pour on top of pate. Garnish as desired (bay leaves, lemon slices, flat leaf parsley).
Serve this with simple crostini: baguette sliced into ½-inch thick rounds, drizzled with olive oil and baked at 375°F for 15 minutes.