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Apple and Chicken Liver Terrine
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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