Recipe - Apple And Chicken Liver Terrine

2 One fourth pound Chicken livers
One half pound Ground pork
1 teaspoon Salt
One fourth teaspoon Pepper
1 pound Pared & finely minced apples
One fourth cup Calvados
1 cup Heavy cream
3 Beaten eggs
One half cup Fine bread crumbs
8 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 34
days. Unmold. Remove bacon & wipe away excess fat. Slice & serve.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip