Chicken Liver Pate

3 pounds chicken liver

3 pounds pork fat back

1 tablespoon ground white pepper

½ tablespoon cayenne

1 onion, sliced

1 cup heavy cream

5 whole eggs

½ tablespoon sel rose, see note

½ liter port wine

1 tablespoon table salt

1 tablespoon unsalted butter

Heat oven to 350 degrees. Line two terrine molds or long loaf pans with plastic wrap, making sure that it hands over all sides.

Mix chicken livers with pepper, cayenne, heavy cream, eggs, sel rose, port wine and salt.

Warm up butter in hot pan and caramelize onion for 5 to 6 minutes, until golden brown. Allow onions to cool and then mix with livers.

In a stockpot, bring water to a boil. Blanch fat back over medium heat for 5 minutes. Strain water and combine hot fat to mixture. Grind mixture in a medium gauge meat grinder. Puree mixture in food processor in small batches, while adding eggs and cream.

Strain the mixture through large mesh china cap and fill molds two-thirds of their height. Cover top of mixture with plastic film and seal off molds with aluminum foil.

Place molds in pan and fill with warm water halfway. Cook about 1½ hours until it reaches an internal temperature of 140 degrees when probed with a thermometer.

Keep covered while cooling. Serve with toast and cornichons.

Chef's note: Sel rose is a pink preserving salt; look for it at gourmet shops or online retailers.

Serves 10.

Chef Michel Saragueta, Bistro Monet, Glen Ellyn