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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