Directions

Core the apple and halve it lengthwise, reserving 1 half, wrapped well in plastic wrap for garnish. Peel and slice thin the remaining half apple, in a skillet cook it and the onion in 1 tablespoon of the butter, covered, over moderately low heat, stirring occasionally, until they are tender, and transfer the mixture to a food processor. 

In the skillet heat 1 tablespoon of the remaining butter over moderately high heat until the foam subsides and in it sauté the chicken livers, patted dry, stirring, for 2 minutes. Add the salt and the minced thyme, sauté the chicken livers for 1 minute more, or until they are golden on the outside but still pink within, and transfer them to the food processor. 

To the skillet add 3 tablespoons of the Calvados, heated, ignite it carefully, and swirl the skillet gently until the flames go out. Add the cider, boil the mixture until it is reduced to about 1 tablespoon, and transfer it to the food processor. 

Purée the apple, chicken liver, and cider mixture and force the purée through a fine sieve into a bowl. Stir in the remaining 2 tablespoons butter, 1 tablespoon of the remaining Calvados, the lemon juice, and salt and pepper to taste, stirring, until the mixture is combined well. 

Divide the pâté mixture among four ¼ cup ramekins, smoothing the tops, and chill the pâtés, covered, for 1 hour, or until they are set.The pátés may be made up to this point 2 days in advance, the surfaces kept covered, and chilled.

In a small saucepan heat the jelly with the remaining 2 teaspoons Calvados over moderately low heat, stirring, until it is melted and keep the mixture covered. 

Cut 8 very small thin slices from the reserved apple half, arrange 2 of them and a thyme sprig decoratively on each pâté, and with a pastry brush brush the pâtés lightly with some of the jelly mixture. 

Chill the pâtés, covered with plastic wrap, for at least 15 minutes and up to 3 hours and serve them with the toast points.