Boil chicken livers in water barely to cover and then simmer it for 15 to 20 minutes in a covered saucepan. Drain the water of the chicken livers. Blend the chicken livers in a blender to a fine paste. Mix salt, cayenne, chicken fat or softened butter, nutmeg, mustard, cloves and onions with the paste. Blend well. Pack the mixture in a crock and chill in the refrigerator. Few truffles or a piece of anchovy butter the size of a pea may be added.

Ingredients:

pound chicken liver (225g)
1 tsp salt (5 ml)
Pinch of cayenne pepper (2ml)
cup rendered chicken fat or softened butter
tsp nutmeg (5 ml)
1 tsp dry mustard (5 ml)
tsp ground cloves (1ml)
2 tbls finely chopped onions (30g)