Apple And Chicken Liver Terrine Recipe

• 2 1/4 lb Chicken livers
• 1/2 lb Grnd pork
• 1 tsp Salt
• 1/4 tsp Pepper
• 1 lb Pared & finely diced apples
• 1/4 c. Calvados
• 1 c. Heavy cream
• 3 x Beaten Large eggs
• 1/2 c. Fine bread crumbs
• 8 x Bacon slices

1. Preheat oven to 350.
2. Process liver, pork, salt & pepper in processor till smooth.
3. Mix apples, Calvados, cream, Large eggs & crumbs together.
4. Blend in meat.
5. Line 9"X5" loaf pan with foil.
6. Grease.
7. Layer bacon on foil & add in mix.
8. Butter a piece of wax paper & place on top of meat, buttered side down.
9. Bake in water bath for 2 hrs.
10. Remove & weigh down.
11. Refrigerateovernight with weights.
12. Remove weights.
13. Refrigerate3-4 days.
14. Unmold.
15. Remove bacon & wipe away excess fat.
16. Slice & serve.

chicken livers, pork, salt, pepper, apples, calvados, heavy cream, eggs, bread crumbs, bacon

Taken from cookeatshare.com/recipes/apple-and-chicken-liver-terrine-66077 (may not work)