Chicken Liver Paste (Pate de foie gras) Recipe

1 teaspoon dried herbs or 1 tablsepoon fresh herbs Drop the chicken livers into boiling seasoned water and simmer until barely done. Drain them. Cook until hard and add 2 eggs. Chop coarsely and saute the onions in the butter. Place all these ingredients in a chopping bowl. Chop them until they are a fine paste. Season the paste with salt and pepper. You may add dried or fresh herbs.