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1
Preheat the oven to 300.
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2
Butter four 1-cup ramekins.
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3
In a large skillet, melt the butter.
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4
Add the bacon and cook over moderate heat until lightly browned, about 4 minutes.
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5
With a slotted spoon, transfer the bacon to a plate.
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6
Add the chicken livers to the skillet, season with salt and white pepper and cook over moderate heat until browned, about 2 minutes per side.
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7
Transfer to the plate.
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8
Add the onion, apple and allspice to the skillet and cook over low heat, stirring occasionally, until the onion and apple are softened, about 5 minutes.
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9
Add the Calvados and carefully ignite it with a long match.
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10
When the flames subside, scrape the apple-onion mixture into a blender and let cool to room temperature.
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11
Add the bacon and chicken livers to the onion-and-apple mixture in the blender, along with the half-and-half, egg yolks and 1 teaspoon of kosher salt.
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12
Blend until very smooth.
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13
Pass the mixture through a coarse sieve into a large glass measuring cup.
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14
Pour into the prepared ramekins and transfer to a small roasting pan.
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15
Add enough hot water to reach halfway up the sides of the ramekins, cover loosely with foil and bake the chicken-liver mousse for about 1 1/2 hours, until an instant-read thermometer inserted in the mousse registers 155.
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16
Remove the ramekins from the water bath and let cool to room temperature.
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17
Cover and refrigerate the ramekins until the mousse is chilled, preferably overnight.
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18
Serve with toasted baguette slices and Pickled Red Onion.
