I bought some chicken livers yesterday to make pate. One of the livers in the container has a mottled appearance, with some yellowish color on the otherwise red liver (picture http://i.imgur.com/TybLM.jpg). I know that if the liver is yellowish as a whole it's OK to eat since it's just fatty, but if it's spotty like this does that mean it's bad?
Since I already had cooked the other ingredients for the pate when I discovered this, I went ahead and threw the other livers (not this one) in and made it. Is the pate safe to eat or should I throw the whole thing out?