A simple liver pate recipe calls for 1 pound of chicken liver, 2 onions, 3 tablespoons of cooking sherry and 3/4 cup of butter. Season the pate with 1/4 teaspoon of salt, 1/4 teaspoon of ground black pepper and 1/8 teaspoon of ground mace.
Slice 1 of the onions into thin pieces. Chop the second onion. Measure out 1/4 cup of the chopped onion. Place the chicken livers into a saucepan over medium heat, along with 3 cups of water and the thinly sliced onion.
Bring the water to a boil. Reduce the heat once the ingredients are boiling and simmer the mixture for approximately 20 minutes. Remove the pan from the heat, pour out the water, and discard the onions and any pieces of hardened liver.
Transfer the livers to a food processor, and blend the meat until they become a smooth mixture. Add the chopped onion, sherry, softened butter, salt, pepper and ground mace to the processor. Blend the ingredients together until they are completely incorporated and the pate is smooth.
Remove the pate from the processor and transfer it to a bowl. Use slightly greased hands to form the pate into a mound, and place it on a serving dish. Refrigerate the pate for one hour before serving it. Serve the pate with thinly sliced brown bread, rye crisp, crackers or chips.