Using 2 tablespoons of maple wood chips, smoke the chicken livers and mushrooms over medium heat for 25 minutes.

You will need to form a foil tray for the livers to sit in and then place the mushrooms on the top. Reserve the liquid that gathers. When the mushrooms and livers are done smoking, melt the butter in a large skillet and saute the onion and shallots until soft. Add the mushrooms and livers to the skillet, then carefully add all liquid from the drip pan and the foil tray. Add remaining ingredients except salt, pepper and brandy and cook over medium heat for 5 minutes.

Remove bay leaf, and pour mixture into blender. Add brandy. Blend 2 minutes. Salt and pepper to taste, then pour into a 2-cup souffle dish. Chill overnight. Garnish and serve with thin sliced baguettes.

Stove Top Smoker

Stainless Steel Stovetop Smoker Get the savory flavor and low-fat benefits of wood-smoking indoors or out with this heavy-gauge stainless steel smoker. Great for smoking your own chiles, tomatoes and tomatillos for salsas as well as for fish and meats. Can be used on the stovetop or backyard grill, or over a campfire. Long loop handles stay cool during normal stovetop use and fold in for easy storage. Comes with an easy-to-clean nonstick rack, cookbook, instructions, and four varieties of wood chips (alder, oak, cherry, and hickory) for a variety of flavors and aromas. 15"L x 11"W x 3-1/2"D. Includes a 7-year manufacturer warranty.