This is a basic guideline. You can use leftover chicken livers (even if breaded) or add some thighs to lighten. Can be augmented with sherry, bourbon or apricot brandy.
Consider garlic, thyme, marjoram and or sage. A smidge of sugar can be nice too.
Clean the chicken livers carefully, cutting away any green or brown spots, then wash them quickly under cold running water and pat them dry with paper towels. Now cut them in half.
In a large heavy frying pan, melt the first 3 T butter. Add the onions and cook over moderate heat for 5 to 7 minutes, stirring occasionally, until the onions and soft and lightly colored.
Mix in the chopped apple and cook 3 or 4 minutes longer. When soft enough to mash with a spoon, transfer to the bowl of a food processor.
In the same pan, melt the second 3 T butter, this time over rather high heat. As the butter foam subsides, add the livers. Over high heat, turn them in the sputtering butter with a wooden spoon for about 3 or 4 minutes. When the livers are quite brown on the outside and still pink within.
Now add the livers and all their juices to the onion-apple mixture. Moisten with 2 T cream and process. Add more cream if necessary. Process until very smooth.
Cream the remaining 10 T of butter. When creamed, beat the cool liver paste, little by little into the butter. Stir in the teaspoon of lemon juice and the salt and pepper. Don't be sparing with the salt, since chilling deadens flavor, the pate will be surprisingly less salty than you thought.
Pack the pate into small terrines or any attravtive quart-size container. Smooth the top witha spatula and pour over it enough clarified butter to cover it completely. This will not only prevent the pate from changing color as it chills, but will make an almost airtight covering that lessens the possibility of spoilage. (If you do not use the clarified butter, cover the crocks with plastic wrap.) Refrigerate at least 3 hours.