Sweat the onions in the fat

Pour the milk over the onions

Add the thyme sprig, half a bay leaf, the garlic cloves, and the clove

Infuse at 90 °C for 20 minutes

Strain and set aside

Pass the liver through a #3 grinder plate

In a food processor, purée the ground liver with the eggs and spices until a smooth, airy emulsion forms (tiny air bubbles should appear)

Set the liver mixture aside

Poach the back fat in simmering broth at 80 °C for 5 minutes

Grind the poached fat through the same #3 plate

Process the ground fat until perfectly smooth

Fold the liver mixture into the fat emulsion

Gradually work in the infused milk

Season with a small splash of Madeira or Port

Pour the mixture into the terrine

Cover the terrine with aluminum foil

Bake in a humid oven at 110 °C until the center reaches 67 °C

Let the pâté rest overnight

Unmold the pâté

Pour a thin layer of aspic into the terrine

Place the pâté back into the terrine

Top with enough aspic to completely cover the pâté