Liver pate with mustard

(Recipe suggested by Lori)
Ingredients:
350 g (12 ounces) chicken liver
200 g (7 ounces) butter
1 teaspoon mustard
1 teaspoon pepper
salt
1 onion
4 egg yolks

Liver pate with mustard

Preparation:
Trim the livers of any sinews, rinse well in few waters and boil on low heat. Do not add salt when boil, because they harden.
After they gave some boiling, stings them with a fork to check if cooked. When ready, remove from the water and remove the remaining sinews.
Allow the butter to warm to room temperature. Peel the onion and grate on fine grater to be so thin that it doesnţt feel in composition, then cook in a little oil and leave to cool.
Boil eggs until are hard and remove yolks.
Place in a bowl boiled livers with butter, onion, egg, mustard, salt and pepper. Process with the blender until smooth.
Serve it spreaded on bread.

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