Yield: 12 servings
Measure | Ingredient |
---|---|
1 pounds | Chicken Liver |
1½ pounds | Pork;ground |
¼ pounds | Ham |
½ pounds | Bacon |
½ pounds | Mushrooms |
1 \N | Egg; |
2 tablespoons | Brandy |
1 teaspoon | Tarragon |
1 teaspoon | Basil;fresh |
1 teaspoon | Thyme |
6 \N | Clove;whole |
\N dash | Salt |
\N dash | Pepper |
3 \N | Bay Leaf; |
Fry chicken livers till pink in the middle, and pork and ham chunks until just brown; drain. Fry ¼ lb bacon till soft but browned; drain. Place all meat in food processor or blender and mix with 1 egg until blended.
Saute mushrooms in frying pan.
Add herbs and cognac to meat mixture in processor. Remove from processor and mix with mushrooms in small bowl. Line 1 quart oven-proof pan or casserole dish with remaining ¼ lb of bacon.
Pour in mixture. Top with bay leaves and whole cloves. Place casserole dish in a shallow pan of water, and put in oven. Bake 1½ hours in a 350F oven. Cool. Refrigerate.
Remove from casserole dish and serve with bread or crackers.