Divide the cubed butter evenly into the two Pacojet beakers, place them in the freezer.
Pre-heat an immersion circulator to 154°F.
In a heavy bottomed saute pan over medium heat place the bacon and allow it to render some fat while stirring. The bacon can brown slightly but do not make it crispy. This will not make for a pleasant final texture.
Add the onion and shallot and sweat until translucent.
Add the madeira, bourbon, and cream sherry and deglaze the pan.
Cook the mixture until the alcohol has become almost dry. Allow it to cool slightly for about 5 minutes.
Pour the bacon/onion/alcohol mixture into a blender along with the chicken livers, whole eggs, egg yolks, salt, prague powder, and white pepper.
Blend this mixture until smooth, about 4 minutes.
Pour the mixture into a vacuum seal bag and allow it to cool before sealing. Seal the bag in a vacuum chamber.
Once sealed place the bag in an immersion circulator and cook for 45 minutes.
Once finished remove the bag from the circulator and let it cool for 10 minutes or until you can handle it.
Remove the frozen butter from the freezer and pour the chicken liver mixture evenly into the two beakers. Freeze solid, about 6 hours.
Place each beaker into the pacojet and churn the entire contents of the beaker. This first churn will look like the mixture has split and has become gritty. I assure you it has not, the butter will need to be tempered to fully emulsify.
Allow the mixture to come to 60F and churn the mixture again. At this point it will whip perfectly.
Shape the pate into any molds and store. Store or serve at room temperature immediately.