Chicken Liver Pate

Ingredients
- Water is heated in a pot over medium heat, until the leaves begin to boil, add onions and sugar, stirring.
- Reduce heat and cook onion over low heat for Hawwaa 15 minutes or until full maturity of the onions, then drain.
- Rinse the liver, and cleaned to remove the white membrane and veins.
- Heat the butter in a pot over medium heat, add onion, stirring for about 4 minutes until it turns its color to golden, add the liver, with stirring for about 10 minutes or until full maturity of the liver, season the mixture with salt and pepper and cinnamon, stirring until homogenous components.
- Raise the mixture away from the fire, and leave to cool completely.
- Put the mixture with the drained onions and liver in the minutes of decent food, and chop until we get a homogeneous mixture and smooth.
- Line the template rectangular transparent plastic foil, pour mixture into the mold and the liver is equal to the surface, covered with transparent plastic foil and placed Balbrad for about 8 hours to hold together.
- Template liver cut into strips, stacked in a plate and served with toast bread slices and decorate the eggs and cut the lemon pickle.
Way
3 cup water
2 cups small onions
2 tablespoons sugar
1 / 2 kilo chicken liver
1 / 4 cup butter
1 onion chopped medium

          Salt and pepper
1 / 2 teaspoon ground cinnamon
3 / 4 cup cream builder

          Toast the slices to provide

          Boiled eggs, whites separated from yolks and finely chopped / minced pickled lemon for garnish