MMMMM----- Recipe via Meal-Master (tm) v8.02

     Title: ITALIAN SAUSAGE TERRINE
Categories: Appetizers
     Yield: 30 servings

     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)

 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

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