Tom Clarke'S Chicken Liver Pate - cooking recipe

Ingredients

2 lb. fresh chicken livers
2 sticks butter
1 bunch celery (with lots of leaves)
1/2 c. brandy
pepper
1 bag yellow onions, peeled and sliced
1 stick margarine
2 hard-boiled eggs
salt
purple shallots

Preparation

Poach livers on medium-low flame in salted water with celery leaves (all the leaves from one bunch of celery) for 1 hour.