To make liver pate, boil 3 cups of water, 1 pound of chicken liver and one sliced onion on low heat for 20 minutes, drain the liquid, and throw out the onions and pieces of liver that are still hard. Puree the liver, add 1/4 cup of chopped onion, 3 tablespoons of cooking sherry, 3/4 cup of butter, 1/4 teaspoon of salt and 1/4 teaspoon of black pepper. Mix in 1/8 teaspoon of ground mace, and blend the pate together.
Alternatively, make basil, cinnamon, cranberry, chicken and heart pate by cooking 1/2 cup of duck fat and 2 diced onions for 3 to 4 minutes, adding 1 minced clove of garlic, and cooking until you smell the garlic flavor. Cut up 2 1/2 pounds chicken or pork liver and one pork heart, transfer them to the pot with onions, and cook for 7 to 10 minutes. Add salt and pepper to taste, 1 cup of fresh basil, 3/4 cups of cranberries and 2 tablespoons of apple cider vinegar to the pot, transfer everything to a food processor, and puree the mixture. Cut 3/4 cups of cranberries in halves, add them to the pate, mix in 5 tablespoons of cinnamon, and mix the pate until it becomes smooth. Top the pate with 1/2 cup of melted duck fat, and place it in the refrigerator for a few hours.