1/4 pound chicken livers
4 large shallots
2 tablespoon Fetzer Port Wine
6 tablespoon butter
Carol Hall's Red Pepper Jelly
Saute livers in 3 tablespoons of butter until just done. Saute shallots in 3 tablespoons of butter until crisp and golden. Combine in food processor, add Fetzer Port Wine and mix until thoroughly blended. Oil a mold and spoon in pate. Refrigerate to set. Unmold and glaze with melted Red Pepper Jelly.
Serve with baguettes.