INGREDIENTS

INSTRUCTIONS

For the forcemeat- If the meat is not very smooth and fine after it
has been ground 3 times, place it in small batches in a food  processor
and process it until it is very smooth and the consistency  of the meat
in a frankfurter. Add all the ingredients and mix  thoroughly. When
well mixed take a small portion of the meat and  poach it in a little
boiling water or saute it in a fry pan and test  the seasonings. I
prefer to saute the meat. If needed, correct to  taste. Remember these
will be eaten cold and the seasoning will not  be as intense when cold
so they should be a little over seasoned when  hot.  For the terrines-
Using one pound per pan, line each pan with bacon,  allowing the bacon
to hang over the side so you can cover the tops  when done. This is
accomplished by starting each strip in the center  of the bottom of the
pan and working it up the sides and hanging the  excess over the side.
Continue until the pan is completely lined.  This will require most of
the pound of bacon.  Terrine #1 - Place enough forcemeat in the bottom
of the pan to form a  layer about 1 inch deep. Pat in down firmly
expelling all the air  from the corners and bottom. Place a layer of
the chicken livers on  the meat, sprinkle with salt and the cajun
seasoning to taste, and  cover with another layer of meat. Again pack
it down firmly expelling  all the trapped air and sealing it to the
bottom layer. Place the  sliced chicken breasts on top of the second
layer of forcemeat  longways and again season to taste with the salt
and cajun seasoning.  Cover with a third layer of forcemeat and pack
down firmly. The pan  should be almost full to the top when done. Fold
the bacon strips  over the top of the meat, pat down firmly and cover
with aluminum  foil.  Terrine #2- This terrine should be made in layers
the same way as the  first. Saute the mushrooms and bell pepper in the
butter until just  cooked and set aside. Squeeze the spinach with your
hands to get all  the liquid out. Construct the terrine using the
mushrooms, spinach,  bell pepper and pork loin, seasoning to taste as
before, with the  salt and cajun spice. The m ush rooms , spi nach and
bel I pepper wi  I I cook down a lot so add more than you think you
need or you wont  see them when you serve the terrine. The nicest part
of serving the  terrine is seeing the pattern the vegetables and meats
make when you  cut it. continued in part 2

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