|Beef liver||1 Pound|
|Chicken livers||1⁄2 Pound|
|Onion||1 Medium, chopped|
|Water||1⁄4 Cup (4 tbs)|
|Instant chicken broth/1 chicken bouillon cube||1 Teaspoon (1 Envelope)|
|Eggs||2 , beaten|
|Ground allspice||1⁄4 Teaspoon|
|Thyme leaf||1⁄4 Teaspoon, crumbled|
|Beef aspic||1 Cup (16 tbs) (Adjust Quantity As Needed)|
|Hard cooked egg||1 , shelled|
1. Cut beef liver into chunks. Halve chicken livers.
2. Put both beef and chicken liver through a food chopper, using a fine blade; place the ground meat in a medium-size bowl.
3. Saute onion in butter or margarine until soft in a small skillet; stir in water and instant chicken broth or bouillon cube; heat to boiling, crushing bouillon cube, if used, with a spoon; stir into liver mixture along with eggs, allspice and thyme.
4. Place 3 slices of the bacon in a 5x3x2-inch loaf pan; spoon in liver mixture; top with remaining bacon. Cover pan tightly with foil.
5. Set loaf pan with liver mixture in a separate baking pan on oven shelf; carefully pour boiling water into baking pan to depth of about an inch.
6. Bake in moderate oven (350°) for 1 1/2 hours, or until the loaf starts to pull away from sides of pan; remove from pan of water; take off foil. Cool loaf, then chill overnight.
7. Make Beef Aspic.
8. Peel bacon from top of loaf; loosen loaf around edges with a knife; invert onto a plate; peel off remaining bacon. Wash pan and dry well.
9. Pour 1/4 cup of the aspic into loaf pan; place in a pan of ice and water to speed setting; chill just until sticky-firm.
10. While layer chills, halve hard-cooked egg lengthwise, cutting just through white. Remove yolk and slice it carefully; cut white into 8 or 10 tiny flower shapes with a truffle cutter. Arrange two of the egg-yolk slices (save remainder for egg salad) and all the egg-white cutouts in a pretty pattern on the sticky-firm aspic in 1 loaf pan; carefully pour in another 1/2 cup of the aspic; let set until sticky-firm.
11. Place pate loaf over aspic layer in pan; pour in enough of the remaining aspic to fill pan to rim. Remove from ice and water; chill in refrigerator at least 4 hours, or until aspic is firm. Pour remaining aspic into an 8x8x2-inch pan; chill until firm.
12. Just before serving, run a sharp-tip, thin-blade knife around top of loaf to loosen, then dip pan very quickly in and out of a pan of hot water. Cover loaf pan with a medium-size, chilled serving plate; turn upside down; gently lift off the loaf pan.
13. Cut remaining aspic layer into tiny cubes; spoon around pate loaf. Garnish with radish flowers and snips of radish leaves, if you wish, and serve with melba toast rounds or unsalted crackers.