1 lb. chicken livers
3/4 c. onion, chopped
1/2 c. soft butter
1/4 c. chicken broth
1 tsp. salt
1/16 tsp. nutmeg
1/2 tsp. tarragon
1/4 c. brandy
3 lg. eggs
1 tsp. Dijon mustard
1/4 tsp. white pepper

Saute chicken livers, onion and tarragon in 1 tablespoon butter, just until livers are no longer pink. Add brandy and broth; simmer for 5 minutes. Cool.

Meanwhile, cover eggs with cold water and heat to boiling. Turn heat off and let eggs stand for 10 minutes. Shell eggs.

Turn livers into blender along with remaining liquid. Blend until smooth. Add remaining butter, salt, mustard, pepper and nutmeg. Blend thoroughly. Dice eggs into blender and blend well. Turn out into crock. Cover and chill thoroughly.

Note: This is a mild pate for people who really don't like livers!