Instructions:

Yield: 12 portions

2 1/4 lb Chicken Livers
1 cup onion, chopped fine
2 oz butter
1 cup heavy cream
1 tsp white pepper
1/2 tsp allspice
1/2 tsp ginger
2 oz. brandy
1 oz. salt
3 whole eggs
4 oz. flour
lightly smoked bacon to line the terrine

Prepare the livers; trim and devein.
Dice onion fine and saute in butter, cool.
Combine livers with onions, heavy cream, spices, brandy and salt.

Mix to a fine paste in an electric blender or food processor. Add eggs and flour and mix all ingredients.
Pour liquid mixed livers into a mold lined with slices of bacon. Cover with slices of bacon and then with aluminum foil. Puncture a hole in foil and bake pate in a waterbath for one hour and 15 minutes at 350°F.

Cool and refrigerate...seve the next day.