| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Italian | Appetizers, Crocker | 30 | Servings |
INGREDIENTS
| 1 | lb | Bulk mild Italian sausage |
| 1 | lb | Chicken livers |
| 1 | md | Onion, chopped |
| 1/4 | c | All-purpose flour |
| 1/4 | c | Brandy |
| 1 | ts | Salt |
| 1/4 | ts | Ground allspice |
| 1/4 | ts | Ground nutmeg |
| 1/4 | ts | Ground cloves |
| 1/4 | ts | Pepper |
| 2 | Cloves garlic, chopped | |
| 3 | Eggs | |
| 1/2 | lb | Bacon (about 10 slices) |
INSTRUCTIONS
Cook and stir sausage until brown; drain and reserve. Place remaining ingredients except bacon in blender container. Cover and blend on high speed until smooth, about 45 seconds; stir into sausage. Line loaf pan, 9 x 5 x 3 inches, with heavy-duty aluminum foil, leavirlg about 3 icches overhanging sides. Place bacon slices crosswise across bottom and up sides of pan, letting slices overhang edges of pan. Pour sausage mixture into pan; fold bacon over top. Place loaf pan in shallow pan; pour very hot water (1 inch) into shallow pan. Bake uncovered in 350F oven 1 1/2 hours. Remove loaf pan from hot water; fold foil over top. Place weight on terrine. (An unopened 46-ounce juice can makes a good weight.) Press down firmly 2 minutes. Leave weight on terrine; refrigerate until firm, about 6 hours. To remove terrine, loosen foil from sides of pan and, grasp- ing ends of foil, lift out; remove foil. Cut terrine into 1/4-inch slices. Serve with thinly sliced bread if desired. 30 servings; 105 calories per serving. Source: Betty Crocker's Cookbook, 6th Edition From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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