1 1/2 lbs. chicken livers
2 eggs
1 1/2 lbs. butter
3/4 c. heavy cream
3 oz. shallots lightly sauteed
1/2 c. flour
2 oz. madeira
Salt and pepper to taste
Pinch of celery salt
2 oz. raisins, poached in white wine
2 tbsp. green peppercorns

Combine butter and flour until smooth. In a blender, combine liver, eggs, and shallots. Slowly add the flour and butter mixture. Add the madeira, salt and pepper, and celery salt. Place in a bowl over ice; fold in cream, raisins, and peppercorns. Place in a mold lined with plastic, caul fat, or bacon. Cook in a water bath in a 375 degree oven to an internal temperature of 140 degrees.