Apple and chicken liver terrine
1 Servings
Ingredients
Quantity | Ingredient | |
---|---|---|
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 |
3 | Beaten eggs | |
½ | cup | Fine bread crumbs |
8 | Bacon slices |
Directions
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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