Apple and chicken liver terrine

1 Servings

Ingredients

QuantityIngredient
poundsChicken livers
½poundsGround pork
1teaspoonSalt
¼teaspoonPepper
1poundsPared & finely diced apples
¼cupCalvados
1cupHeavy cream
3Beaten eggs
½cupFine bread crumbs
8Bacon 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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