Elizabeth's chicken liver pate- I have no "recipe" but I can tell you how I make the pate.
I sautee one onion, several grated cloves of garlic in a frying pan full of bacon fat (you can fry up 1-2 pieces of fatty bacon and reserve on the side.) Then after onion is lightly browned, I add in defrosted pasture-raised chicken livers (1/2lb- 1lb) I usually do a mini size version of this recipe for just myself. Add garlic powder and onion powder and sea salt (lots of it.) Then turn the livers over once the first side of them is cooked. Fry for 1-2 minutes. Livers should still be slightly pink so they aren't overcooked. Then I pour everything, including cooked bacon slices, into the food processor while hot- process until smooth! Then I add 2-3 tablespoons of ghee or butter. Add additional salt if needed. Puree until smooth. Eat with some fresh cut orange slices for vitamin C to aid in iron absorption form the liver. Enjoy!!!