| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Eggs | Poultry | 1 | Servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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