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1
Peel and chop the onion. Peel, core and chop the apples. Don't worry about finesse - they will all get ground up later.
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2
Put the chicken livers in a colander, rinse thoroughly, trim membranes and weird green things, and leave them in the sink to drain (note - these can be used to frighten children until you cook them!)
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3
Cook the bacon in the largest skillet you own. Cook it until it is quite crisp, and remove it - set aside.
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4
Add 2 tbs of the butter and onions to the skillet (yes, leave that bacon fat in there) and cook them over medium heat until they are caramelized and a nice golden brown. Now add remaining butter, and the apples and cook the whole lot until the apples are very tender.
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5
Add the chicken livers and calvados, and cook until the livers are cooked through.
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6
Turn off the heat, chop and add the sage leaves and nutmeg, taste the liquid and add some fresh ground black pepper. Break the bacon up and add that too.
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7
Working in batches, put the liver mixture in the food processor and process until fairly smooth - taste as you go and adjust the salt if needed (the bacon adds salt which is why you wait). Put each batch in a large bowl when it is processed so you can mix the whole thing together at the end.
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8
Put in bowls or tupperware, chill, freeze, or keep warm if you are serving it right away. Serve with any or all of the following (I like to put each garnish in a separate little bowl for serving - it looks nice and gives your guests the choice of which they prefer): minced red onion, chopped boiled egg, capers, cornichon, dijon mustard
