(Makes 2 loaves)
2.2 lbs chicken liver
1.3 lbs lean ground pork
½ gallon milk
⅓ cup of sugar
3 tsp, fine ground black pepper
⅓ cup Better Than Bouillon Chicken, mixed with a tblsp warm water
7 tblsp butter
10½ oz butter (300 grams)
2 yellow onions
6 medium shallots
15 garlic cloves, peeled
⅔ lb white bread (300 grams)
6 eggs
6 pieces of thinly cut bacon
Wash the chicken livers in cold water. Cover the chicken livers in milk (to leach out the liver toxins) for 15 minutes.
Meanwhile chop the 2 onions into medium sized slivers by cutting the skinned onion in half lengthwise and then cutting it into 8 slices then cut those slice in half in one cut, then repeat on the other onion haf and then the other onion repeat, then set onion shards aside. And cut up the 6 shallots into halves then add to a processor and finely mince them and set aside. Now add all the garlic and process it until it's finely minced and set aside.
Add just enough milk to the bread to soak them for 5 minutes.
Now that the chicken liver has soaked in the milk for 15 minutes, drain the milk away and rinse the livers two more times in cold water again and then drain away the water. Now remove the sinew and fat from the livers, saving the livers aside.
Add 3⅔ tblsp butter to a hot wok or large frying pan on medium heat, add half the minced garlic and half the minced shallots and stir fry for 1-2 minutes. Now add the chicken livers and stir fry until they are medium well done (a small amount of pink left). Strain away the liquid and set the chicken livers aside. In the same pan devoid of liquid, add another 3⅔ tblsp butter over medium heat and add to it the other half of the minced shallots and garlic, stir fry for 1-2 minutes and add the ground pork and mix into the garlic and shallots, then add the onions and stir fry them all with pork, ginger and garlic until medium well (some pink in the pork).
In a large steel bowl or pot, combine the chicken liver mixture with the ground pork and onion mixture and add the ⅓ cup of sugar and the ⅓ cup of chicken bouillon, 3 tsp fresh cracked black pepper and the bread (drain the milk but don't squeeze out the bread), now add in the 10½ oz of butter and then the 6 eggs and then mix well.
In a blender we're going to grind this all, in batches, until it is of a smooth consistency. A nice milkshake! Not!
Prepare a few loaf pans with 3 slices of bacon across the length of the bottom of each loaf pan, using a ladle or pouring carefully fill the rest of the loaf pan up with the pate mixture, leaving about a half inch of room from the top. Cover tightly with foil. Put into a steamer for 2 hours. Remove and discard the bacon and then refrigerate the pate loaf for another hour, before serving.