PLACE the livers, from which all traces of gall have been removed, in a glass or ceramic bowl and marinate thern for 11/2 hours in a little Port or Madeira to which a dash of brandy has been added. Turn occasionally.

Drain the livers. Heat the lard in a small skillet and, when it is very hot, sauté the livers in it briefly, just long enough to brown thern on all sides.

At the same time cook the combined diced bacon, minced shallot, thyme, and bay leaf in another skillet over low heat. When the mixture begins to bubble, add the semicooked livers. Increase the heat and finish cooking the livers.

Put the mixture in a mortar or wooden bowl, and remove the thyme and bay leaf. Pound the mixture to a paste, then put it through a fine sieve. (Or, if you prefer, put it through a meat grinder twice; or purée it in an electric blender. In either case, sieve it as well. )

Measure and combine the brandy, sherry, Madeira, Port, and kirsch. Add this to the pâté and mix well. Add the truffles, and season carefully with salt and freshly ground black pepper. For extra richness and flavor, add the heavy cream; this addition is optional. Cover the pâté and let it stand in a cool place to mellow for half a day.

This pâté may be presented in individuel servings by packing it into little ceramic jars or terrines. Cover each one with buttered paper and chill them in the refrigerator. Or it may be packed in a larger container and served as an hors d'oeuvres, at table or with cocktails, with toast or rusks. Its other purpose in our restaurant is in making sauces.

The quantity given here is enough for about two dozen of these little pastries, or for four to six individuel terrines.








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