CURRIED CHICKEN LIVER PATE

1 small onion, minced
1/2 clove garlic
4 tbsp butter
3/4 lb chicken livers
1 tbsp curry powder
1/2 tsp salt
butter, melted
toast points (to serve)

Saute onion and garlic in butter until soft but not brown.

Add chicken livers. Saute over medium heat until livers are brown outside and faintly pink inside. Stir in curry powder and salt.

Grind finely. Check seasonings. Pack into crock. Top with 1/4-inch melted butter. Chill overnight.

Serve with toast.

Makes 1 cup
Source: Magazine Clipping, 1970's