Chicken Liver Pate

Chicken liver,1lb 8 oz (680 g) Cleaned, sinew removed 
Milk 1 pt (480 ml) 
Salt 1 oz (30 g) 
Fatback diced 8 oz (230g) 
Bread flour 3 oz (85g) 
Shallots 2 oz (60g) 
Breadcrumbs fresh 1 1/3 oz (40g) 
White pepper 1 tsp (2g) 
Allspice, ground ½ tsp (1g)
Mustard, dry ½ tsp (1g) 
Cognac 1 fl oz (30ml) 
Eggs 3 each 
Minced Garlic 2 each
Heavy cream 6 fl oz (180 ml)

Preparation

Soak livers in milk with 1 1/4 tsp. ( 7.5 g) salt for 12 hours. 
Drain and dry off. 
In blender, combine liver, fatback, flour, eggs, shallots, breadcrumbs, spices, cognac, garlic. 
Puree mixture to a smooth paste. 
Add cream and mix gently. 
Put in a terrine mold and cover with plastic wrap. 
Cook at 170°F (77°C) steam for 60 minuets or 165°F (74°C) internal temperature.

Serve with your favorite homemade crackers