Pate of Chicken Livers and Ham
1 Lb. pork fat cut into 1/8 inch thick sheets for lining terrine
1 Lb. chicken livers, trimmed
3/4 c Port of Madeira
1/2 Lb. chicken hearts
1/2 Lb chicken gizzards
1 T salt
2 T chopped parsley
1 bay leaf
dash of pepper, ground ginger, ground nutmeg and groung cloves
1/2 LB cooked ham
1 Lb sausage meat
1/2 c freash breadcrumbs
2 eggs lightly beaten
Line botom of 2 qt. Terrine with the pork fat. Martinate livers in the Port with seasonings for 30 min. Combine hearts, gizzards, ham and sausage with breadcrumbs to make a forcemeat. Remove chicken livers and bayleaf from marinatde. Add marinade & lightly beaten eggs to the forcemeat. Mix well. Line the terrine with alternate layers of forcemeat and chicken livers, ending with the forcemeat. Top with a piece of pork fat and the bay leaf from marinade. Cover with foil and place the lid on top (Or cover tightly with foil.) Bake in a 375 degree oven for 1 1/2 to 2 hrs. Cool. Unmold and cut into
1/2 inch thick slices. Arrange on a platter. Good Luck!