Saute livers in 3 tablespoons of butter until just done. Saute shallots in 3 tablespoons of butter until crisp and golden. Combine in food processor, add Fetzer Port Wine and mix until thoroughly blended. Oil a mold and spoon in pate. Refrigerate to set. Unmold and glaze with melted Red Pepper Jelly.
Serve with baguettes.