Place the onion, anchovies, garlic, thyme, rosemary, eggs and spices in a food processor and mix.
Mix in the liver and fat spices.
Melt the butter in a pot, stir in the flour and heat until it begins to loosen from the sides of the pot.
Stirring constantly so it doesn’t scald, add the milk a little at a time on low heat. Cool this off slightly and fold it into the liver.
Peel the parsley roots and apples and cut in large pieces. Place them in a pot with some lightly salted water and boil for about 15 minutes until tender. Pour off the water and mix the parsley root and apples until they form a smooth puré. Cool a little and add to the liver.
Season to taste with salt and pepper. You may not like the idea of tasting the raw liver paté, but you can bake a spoonful in the oven and taste it so see if you have the seasoning balance you want.
Pour the mixture in a mold and bake in a water bath in the oven at 170°C for 40-45 minutes. You can cut the time in half if smaller portions in smaller molds are used.
If you make a large amount, the raw liver paté can be frozen in a mold and taken out when you want to bake it. You can have nice fresh-baked liver paté whenever you want it.