The delicate fine taste of this homemade pate will not only accentuate the taste of good wine, but tell best of all about your perfect culinary skills.
Cut fine onion and carrots and saute in covered pan in oil. Heat on small flame, mixing frequently, till all is soft. Wash liver and cut into small pieces, removing any veins. Put liver in frying pan with onion and carrots and saute until liver is no longer pink. Mix well. Cut the butter in small cubes and put into the pan. Melt, add salt and pepper. When all is melted, let cool for a while and mix well in blender. Put the pate in a glass bowl, cover and place in refrigerator.
1 lb. chicken liver.
1/2 pound butter.
2 small carrots.