apple and chicken liver terrine

1 Servings
2¼ pounds Chicken livers
½ pounds Ground pork
1 teaspoon Salt
¼ teaspoon Pepper
1 pounds Pared & finely diced apples
¼ cup Calvados
1 cup Heavy cream
Beaten eggs
½ cup Fine bread crumbs
Bacon slices

Preheat oven to 350. Process liver, pork, salt & pepper in processor until smooth. Mix apples, Calvados, cream, eggs & crumbs together.

Blend in meat. Line 9"X5" loaf pan with foil. Grease. Layer bacon on foil & add mixture. Butter a piece of wax paper & place on top of meat, buttered side down. Bake in water bath for 2 hours. Remove & weigh down. Chill overnight with weights. Remove weights. Chill 3-4 days. Unmold. Remove bacon & wipe away excess fat. Slice & serve.


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