Yield: 1 Servings
| Measure | 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 \N | Beaten eggs |
| ½ cup | Fine bread crumbs |
| 8 \N | 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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