Rinse the chicken livers and allow to macerate in white wine and apple cider vinegar for half an hour.
Chop the onion and garlic irregularly and sauté in a frying pan with hot olive oil. Add salt, pepper, oregano, paprika and the chicken livers, including their brew. Allow to reduce by half, then add butter, lower the heat and cook the chicken livers for 10 more minutes. Turn off the heat and allow to cool.
Soak the gelatin leaves in 1 fl oz water for 4 minutes and then microwave for 45 seconds. Put in a blender along with the chicken livers and blend.
Allow to cool for 45 minutes in the fridge.
Meanwhile, cut the baguette and separately, mix the olive oil, oregano and paprika. Spread the mixture over the open baguette with a brush and bake for 5 minutes at 280ºF.
To make the sauce, blend the raspberries with a little water and a dash of wine and put in a pan along with the honey. Allow to cook for 5 minutes.