Pata de Foie de Voilaille Recipe

Place the livers and onion quarters in a saucepan and cover with
water. Bring to a boil, reduce the heat to a simmer, and cook covered
for 20 minutes. Drain well and discard the onion. Grind the liver
three times in a meat grinder, or process in en electric food
processor until very smooth. Do not use an electric blender. Add the
remaining ingredients and mix thoroughly. Pack firmly into a 2 cup
(500 ml) bowl or mold (do not grease), and refrigerate for at least 3
hours or overnight. Serve in the mold, or remove from the mold by
rapping sharply on a cutting board and inverting onto a serving plate.
Makes about 2 cups, to serve 12 to 18 as hors d'oeuvre.