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1
In a medium bowl, soak the chicken livers in the milk for 30 minutes to remove any bitterness; drain and pat dry.
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2
In a large heavy skillet, cook the bacon over moderate heat until totally crisp, about 8 minutes.
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3
Remove the bacon and drain on paper towels.
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4
Discard all but 1 tablespoon of the fat.
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5
Melt 1 tablespoon of the butter in the bacon fat over moderately high heat.
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6
When the butter stops foaming, add one-third of the chicken livers to the pan and season with salt and pepper.
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7
Cook without stirring until browned, about 2 minutes per side.
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8
The livers should be pink inside but not bloody.
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9
Transfer them to a plate.
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10
Repeat with the 2 remaining batches of livers, using 1/2 tablespoon butter for each batch.
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11
Melt 1 tablespoon of the butter in the skillet.
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12
Add the shallot and garlic and cook, stirring, until slightly softened, about 2 minutes.
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13
Add the Cognac, parsley and thyme and boil for 1 minute.
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14
Scrape the contents of the skillet into a food processor and add the chicken livers, the bacon and the remaining 5 tablespoons butter.
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15
Puree until smooth.
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16
Add the cream and process to blend.
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17
Season with salt and pepper.
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18
Spoon the pate into four 1-cup crocks, smooth the tops and refrigerate until cold, at least 1 hour.
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19
Serve with the toasts.
