Pate Maison A traditional molded chicken liver paste, to be used either as a cocktail spread with salted crackers or served in a samll wedge as part of an hors d'oeuvres plate. 1 pound chicken livers 1 white onion 3/4 cup rendered chicken fat (or melted butter) 1 tsp salt 1/3 tsp mace 1/4 tsp nutmeg 1 1/2 tsp dry mustard 1/8 tsp anchovy paste 4 T grated white onion 1 T cognac brandy Step 1: Wash livers, trim away any discolorations, place in a saucepan, add the whole peeled onion, barely cover with cold water and bring to a boil. Cover, reduce heat and simmer 20 minutes. Drain and discard the onion. Grind the livers very very finely, using the finest blade of the grinder and putting them through a second time if necessary to reduce them to a smooth paste.  Add all the other ingredients, mixing very thoroughly.  Pack in a straight-sided mold, cover with waxed paper, and chill overnight. Step 2: Unmold on a plate and slice thinly, for hors d'oeuvres— or serve in a ring of crisp salted crackers, for cocktail hour.