1 pound chicken livers
1 medium carrot
1 medium onion
1/2 cup of butter (1 stick) — or 1/2 cup of plain cream cheese
1 teaspoon of salt (adjust to your taste)
oil or butter for sauteeing
1. Boil the livers until soft, changing the water a couple of times to avoid bitterness.
2. Saute carrot and onion.
3. Blend the cooked livers, sauteed onion and carrot, salt, and butter (or cream cheese) in the food processor.
4. When mixed thoroughly, cool and serve. This pate tastes great on French bread.