Soaking the livers in milk draws out blood & impurities. The first time I made
the pate, I used the soaking method. The second time I made it, I forgot to do that in advance. I made them anyway, and they were terrific. Not sure I'd notice one way or another. I doubt I'll use the soaking method again.
Also, an interesting accident that turned out well...the refrigerator in my house is a side by side. Items that sit too close to the freezer side of the refrigerator tend to partially freeze. The chicken livers experienced this, and it turned out much easier to trim them. Easier to get a grip on them, easier to identify the piece and pull it off.
One other thing, a favorite French restaurant serves a similar pate. They mold it in a loaf pan and when you order, they slice a piece off (with a hot knife, I presume) and serve it on a plate. Cornichons and pickled onions are on the side. I love the idea of slicing the pate for individual portions. (You could also form it into a log if you wanted to slice and top crostini ahead of time.)
Yes, this is a recipe that will be in regular rotation! Glad you liked it.