Ingredients for 12 servings:
1. 1 1/4 lbs pink chicken livers, trimmed
2. 3/4 cup madeira wine, plus
3. 2 tablespoons madeira wine
4. 1 1/2 teaspoons salt
5. 1/2 teaspoon white pepper
6. 1/8 teaspoon nutmeg
7. 3/4 teaspoon thyme
8. 1 teaspoon marjoram
9. 2 eggs, beaten
10. 1 tablespoon unsalted butter
11. 4 medium shallots, minced
12. 2 tablespoons dry white wine
13. 2 tablespoons cognac or 2 tablespoons brandy
14. 3 tablespoons port wine
15. 3/4 cup golden raisin, steeped in orange pekoe tea,drained.
16. 2 tablespoons green peppercorns
17. 2 bay leaves

Directions:
1. Rinse chicken livers and pat dry.
2. Place livers in large bowl and pour over 3/4 cup Madeira and macerate for 1 hour.
3. Drain and puree in blender.
4. Pour in large bowl and add salt, pepper, nutmeg, thyme, marjoram and eggs.
5. Set aside.
6. Melt 1 T.
7. butter in skillet and cook shallots and garlic until soft.
8. Add wine, cognac, port and remaining madeira.
9. Flame and reduce to 1/2.
10. Remove from heat and cool slightly.
11. Add clarified butter slowly while beating vigorously with wooden spoon.
12. Sir in raisins and peppercorns.
13. Place in buttered 1 1/2 quart pate mold or souffle.
14. Place bay leaves atop.
15. Cover with double layer of foil and lid.
16. Place in boiling water bath.
17. Bake 325 degrees 3 hours.
18. Add water as needed.
19. Remove and cool on rack.
20. Chill in fridge 1 day before serving.

Enjoy your meal!