In a small frying pan, melt butter and fry livers until ready, livers must be firm but not dry.

Remove livers to the bowl and set aside.

Add the oil to the frying pan and wait till very hot. Add the onions and fry it until well browned and beginning to crisp, and caramelized around the edges. Add salt and pepper.

Finely hand-chop the livers, use a round-bladed knife. Place it a bowl and mix in the fried onions, oil, onions, eggs, dill and mayonnaise.

Cover and chill the livers for half an hour or until firm.

Heat the oil over a high heat in a large, heavy frying-pan until a light haze forms above it. Drop in the diced liver and fry until the pieces are golden brown, stirring constantly. Scrape the liver into a mixing bowl.

Melt 30 gr of butter in the same pan and add the carrot and onions. Cook uncovered over a moderate heat, stirring occasionally, until the vegetables are soft but not brown. Add them to the liver in the bowl.

Stir in the chopped parsley and put the mixture through the mincer, using the finest blade.

Beat in the salt, pepper and nutmeg, then beat in 100 gr of butter, a tablespoon at a time.

Puree the mixture in a food mill, using the finest blade, and taste for seasoning.

Refrigerate for 5 – 8 hours until firm.

Suggestion:

Surround the pate with the hard-boiled egg on a small ceramic plates.