Title: Apple and chicken liver terrine
 Categories: Poultry
      Yield: 1 Servings
 
  2 1/4 lb Chicken livers
    1/2 lb Ground pork
      1 ts Salt
    1/4 ts Pepper
      1 lb Pared & finely diced apples
    1/4 c  Calvados
      1 c  Heavy cream
      3    Beaten eggs
    1/2 c  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 3-4
  days. Unmold. Remove bacon & wipe away excess fat. Slice & serve.