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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