1/2 pound Chicken livers
1/2 medium onion
1/2 cup good chicken stock
1 Clove Garlic
1 Bay Leaf
Salt and pepper, the salt can always be added later
Simmer up the liver, vegetables and stock until JUST barely done do not allow them to become dry and hard
Allow to cool somewhat, then:
Whizz in the processor along with 1/2 pound margarine (or butter)
Adjust seasoning, remove the bay leaf, and pour into a terrine where it will set as it cools.
The top can be decorated with flat leaf parsley (or whatever) under a thin layer of aspic.
There you are, cheaper than liverwurst, easier than pie and DELICIOUS
You can add some chinese black beans or a chopped up black olive, call them truffles, what the hell!
If you want to pass it off as Pate de Foie Gras. the livers can be soaked in milk to make them pale.
Once again, add a teaspoon or so of GOOD cognac AFTER the simmering