Place fresh chicken livers in a bowl; add port, a generous pinch of thyme, and 2 bay leaves, crumbled. Allow the livers to marinate in this mixture for at least 2 hours.
Put three-quarters of the chicken livers through a mincer with ham, sausage meat, and bread which you have soaked in a little milk. Stir in ¼ pint dry white wine to make a rather wet mixture. Then add ½ clove garlic, fi