Place chicken livers in a bowl and pour the milk over them. Allow to stand at room temperature for at least two hours. Drain and rinse.
Melt 4 tbl. butter in a medium skillet over medium heat. Add livers and cook, stirring, for about 4 minutes, or until livers are brown all over and still pink in the center. Remove livers with a slotted spoon to a food processor.
Return pan to the heat and stir in onions. Cook over medium heat, stirring frequently, for about 5 minutes, or until softened. Stir in apples and cook for 3 minutes longer, until slightly soft. Remove from heat and scrape into the workbowl with the livers.
Return pan to low heat; deglaze pan with Calvados and pour over livers.
Add cream, salt, pepper and hot pepper sauce and process mixture until smooth. Add remaining butter in pieces with the motor running and process until very smooth.
Pour mixture into decorative crock(s). Cover with plastic wrap and refrigerate for at least 3 hours.
Note: the first time I made this was for a bridal shower. I had failed to notice the chilling period, and ended up putting the pate warm from the processor on the table. The ladies wolfed it down in record time, so be guided.
Note2: Do not under ANY circumstances use margarine in place of butter.
Note3: I sometimes add about 1/4 teaspoons ground allspice.