Melt the butter in a saucepan, add the chicken livers, onion, garlic, if using, bay leaves and bacon. Simmer gently for 10 minutes, stirring from time to time. Remove from the heat and leave to cool for about 30 minutes.

Heat the oven to 170C/325F/Gas 3.

Remove the bay leaves from the liver mixture and put the mixture

through a mincer or chop finely. Stir in the remaining ingredients with salt and pepper to taste. Mix thoroughly.

Transfer the mixture to a 850 ml (1 1/2 pint) round, rectangular or oval terrine, ovenproof dish or tin.

Place the dish in a roasting tin and pour in enough water to come halfway up the dish. Bake in the oven for 1 1/2 hours or until firm to the touch. Leave until cold then cover and refrigerate overnight.

Serve straight from the dish, or run a knife around the edge of the dish, then invert a serving plate on top of the dish. Hold the mould and plate firmly together and invert them giving a sharp shake halfway round. Serve cut into slices.