Liver Pâté

Rinse the calf’s liver, pat dry, and trim away any membrane. Cut into cubes about 1/2 cm (1/8 inch). In a bowl, mix the cubed veal with the orange juice and port wine. Season with bit of pepper and allspice, cover, and marinate for about 3 hours in the refrigerator..

To make a white sauce: Heat the butter in a saucepan, add the flour and stir well to make a pale roux. Add the cream and the veal stock, stir until smooth, and bring to a simmer. Continue to simmer for about 10 minutes, stirring frequently so the sauce does not scorch or stick to the pan. Remove from heat and let cool.

Rinse the pork liver, pat dry, trim, and cut into large pieces. Coarsely chop the bacon. Grind the liver with bacon through the medium plate of the meat grinder.

Peel the shallots, cut into quarter, and put through the grinder. Chop the anchovies very fine. In a bowl, whisk the eggs and anchovies together with 2 teaspoons salt, cloves, and ginger until smooth.

Add the egg mixture and the white sauce to the ground pork liver-bacon mixture until evenly blended. Fold in the marinated calf's liver cubes.

Preheat the oven to 180°F (approximately 350°F). Pour the liver mixture into a buttered terrine mold and smooth to remove any air pockets and level the top.

Cover the terrine with aluminum foil and place in a large roasting pan or a deep baking tray. Set the pan or tray on a rack in the oven and pour in as much boiling water as the pan will hold to make a hot water bath. Bake in the oven for about 1 1/2 hours.