A very rich, pungent, velvety pâté made with cheap and humble ingredients. Spread it on crackers with a little horseradish, or add it to your banh mi. It freezes very well (but takes a while to defrost, as it is dense).
Put the livers, the raw eggs in their shells, and one onion into a pot with the chicken broth.
Bring to a boil and then simmer, covered, for an hour. (This part looks very weird, but don't lose heart.) Drain off the broth and set aside the livers, onion, and eggs. When the eggs are cool enough to handle, peel them.
Chop the other two onions. Set one aside and fry the other one in oil until crisp.
Using a meat grinder or a food processor, grind up the livers, the boiled eggs, the boiled onion, the fried onion, and the raw onion.
Season with salt and pepper to taste, and chill. It should be moist and spreadable. If it's too dry and crumbly, add a small amount of oil.