Melt 4 tablespoons butter in a skillet. Add chicken livers, minced onion, garlic, bay leaf, salt and cloves. Cook over medium heat until chicken liver is beige on the outside and light pink on the inside. DO NOT OVERCOOK!

Let cool and remove bay leaf. Strain liquid out using a colander. Place liver, onion, garlic mixture in a food processor and blend. Add remaining butter pat-by-pat and continue blending until very smooth. Add Bourbon (no substitutions!) and blend. Add curry, white pepper and heavy cream. Process briefly until well mixed and smooth. Pour into a terrine.

You can decorate the top with a few sage leaves and juniper berries if desired.

Refrigerate for 2 or 3 days - then enjoy with your favorite cracker or good french bread and cornichons!