Preheat the oven to moderate 180°C (Gas Mark 4. 350°F).

Dice half the bacon and put it into a mixing bowl. Reserve the remaining slices.

Melt the butter in a small frying-pan. Add the chicken livers and fry until they are well browned on the outside but pink on the inside. Transfer the livers to a chopping board. Chop them finely and transfer them to the bowl with the bacon. Add all the remaining ingredients and beat well to mix.

Turn the mixture into a well-greased medium terrine or ovenproof dish. Pack down well and cover the top with the reserved slices of bacon. Cover tightly with foil and a lid. Put the terrine into a roasting pan and pour in enough boiling water to come about two-thirds up the sides of the terrine. Place the pan in the oven and bake for 2 hours.

Remove from the oven and transfer the terrine to a board. Remove the lid and place a weight on top of the pate. Leave to cool. When the pate is cool, remove the weight and chill in the refrigerator for 4 hours.

Before serving, unmould on to a serving plate and cut into slices.