Wine Jelly: Pour about one-third of the wine into small saucepan; sprinkle gelatin over wine. Let stand for 5 minutes. Stir over low heat until gelatin is dissolved. Remove from heat; stir in remaining wine. Pour into 4- to 6-inch/10 to 15 cm square pan; refrigerate until set, 2 to 3 hours.

In covered saucepan, simmer pork, 6 cups/1.5 L water and bay leaves until pork is tender, 1-1/2 to 1-3/4 hours. Remove pork, reserving cooking liquid. Let cool.

Meanwhile, in small skillet over medium heat, fry onion in butter until golden, about 5 minutes; add thyme and pepper and cook for 30 seconds. Scrape into bowl of food processor; let cool. Cut pork into cubes; add to food processor and whirl until minced.

Separate lobes of livers, removing any connective tissues and fat. In same saucepan, heat reserved cooking liquid until barely simmering; add liver and poach just until slight trace of pink remains in centre of thickest part, 4 to 5 minutes. Drain, discarding bay leaves. Add livers to food processor; whirl until smooth. Test for seasoning, adding salt and pepper, if necessary, to taste. Let cool.

Cut wine jelly into tiny cubes. Spread pâté on baguette slices, melba toasts or crackers; top with jelly.

Makes about 1-3/4 cups (425 mL), enough for 24 to 30 pieces.