Apple And Chicken Liver Terrine
Apple Chicken Poultry Terrines
Last updated 6/12/2012 1:04:11 AM. Recipe ID 28546. Report a problem with this recipe.
Title: Apple and chicken liver terrine
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.
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