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1
In a large skillet cook the onions in 2 tablespoons of the butter over moderate heat, stirring, until they are softened and transfer them to a food processor.
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2
In the skillet melt 2 tablespoons of the remaining butter over moderately high heat until the foam subsides and in it saute the chicken livers, patted dry and seasoned with salt and pepper, stirring, for 2 minutes, or until they are browned on the outside but still pink within.
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3
Transfer the livers to the food processor.
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4
Add the Port to the skillet, bring it to a boil, and deglaze the skillet, scraping up the brown bits, for 1 minute.
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5
Add the Port to the food processor with the remaining 4 tablespoons butter, softened, the allspice, the lemon juice, and salt and pepper to taste, puree the mixture until it is smooth, and force it through a fine sieve into a bowl.
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6
Line an oiled 1 1/2-quart terrine or straight-sided dish with plastic wrap and pour the pate, covered, for 5 hours, or until it is firm.
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7
The pate may be made 4 days in advance and kept covered and chilled.
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8
Invert the pate onto a plate, discarding the plastic wrap, and smooth the top and sides.
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9
Spread the preserves on the top and serve the pate with the toast points or water biscuits.
