Chicken Live Pate

Ingredients:
Chicken Livers 1 lb.
Milk 12 fl. oz.
Salt 3/8 oz.
TCM 1/4 tsp.
Fatback 6 oz.
Minced Shallots 1 1/4 oz.
Minced Garlic 1 1 /2
White Pepper 1 tsp.
Allspice 3/8 tsp.
Dry Mustard 3/8 tsp.
Fresh Bread Crumbs 1 oz.
Sherry 3/4 fl. oz.
Bread Flour 2 1/4 oz.
Powdered Gelatin 1/2 Tbsp.
Eggs 2 1/2
Heavy Cream 4 1/2 fl. oz.
Directions:
1. Soak chicken livers in milk with 2 1/4 tsp salt and curing mix for 12-24 hrs.
when ready drain, pat with dry towel
2. Puree all ingredients except cream to a smooth paste
3. Pass through strainer into bowl
4. Stir in cream
5. Refrigerate for 2 hrs.
6. Pour into terrine mold lined with plastic wrap, cover, poach in 170F water bath in a 300F oven to a internal temp of 165F apx: 45 minutes
7. Let cool for 30 minutes
8. Press with 1 lb. weight and refrigerate