Sauté onions in butter until limp. Add the goose livers and cook until not pink inside, 8 - 10 minutes. Add salt and pepper to taste.

Purée hot mixture in a food processor or blender until lumpy. Chop up the eggs and add to the mixture. Pulse the processor until you get the desired consistency, smooth or a little lumpy...you choose!

Some will enjoy it hot out of the blender, others like it cold.

If you like, line 2 or 3 small dishes with Saran wrap; spoon the warm mixture in to them; shake gently to settle the liver pate; refrigerate 3 hours or more. Unmold and serve with crackers or spread on bruschetta.

This will freeze well for a quick appetizer!!!!!

Enjoy!