Sprinkle chicken and beef livers with pepper. Place chicken livers on parchment paper- or foil-lined baking sheet; broil until slightly pink in centre, about 7 minutes. Let cool.

In skillet, heat 2 tbsp (30 mL) of the fat over medium-high heat; fry beef liver, turning once, until browned and just slightly pink in centre, about 5 minutes (check by cutting through after 4 minutes). Let cool.

Meanwhile, in food processor, pulse 5 of the eggs just until finely diced; place in large bowl. Add chicken livers to food processor and pulse until almost smooth; scrape into bowl. Cut beef liver horizontally through middle of each slice, then cut into very thin strips; dice finely. Add to bowl.

Meanwhile, in skillet over medium heat, fry yellow onion in remaining fat until browned, 10 to 12 minutes. Scrape into bowl along with fat. Mix in white onion and salt. Transfer to serving platter and smooth top. Finely chop remaining egg; sprinkle over top along with chives (if using).

Makes 12 servings.