Trim the chicken livers, and put them in a bowl with the milk for 15 to 20 minutes. Meanwhile, gently fry the shallots or onion in a little of the butter until soft. Drain and dry the chicken livers, and add to the frying pan. Fry on a relatively high heat for 8 minutes or so with the juniper berries.
The chicken livers are nice if removed from the heat while still faintly pink inside. Season, and stir in the cognac while the livers are still hot, and then add the fortified wine. The residual heat will evaporate the alcohol.
When the chicken livers are cool, put in a food processor with the remaining butter, and process until smooth. Pack into a pâté dish or individual ramekins. Chill until firm. Allow to come to room temperature before serving with hot toast.
© 2000 Frances Bissell. All rights reserved.