Baked Calf's Liver And Bacon Terrine

Ingredients

• 1 pound calf's liver
• 0.5 pound fat bacon
• Salt, pepper, mace, and parsley
• 2 tablespoonfuls finely chopped lean ham
• 1 chopped onion, fried in fat
• 2 egg yolks
• 2 egg whites, stiffly beaten
• Thin slices of bacon for lining
• Parsley and lemon for garnish

Method

1. 1 Run the calf's liver and fat bacon twice through a meat chopper.
2. 2 Season with salt, pepper, mace, and parsley. Add the chopped lean ham and fried onion.
3. 3 Mix in the egg yolks, then fold in the stiffly beaten egg whites.
4. 4 Line a mold with thin bacon slices, add the meat mixture, and cover with more bacon.
5. 5 Bake slowly in a moderate oven (350°F) until easily pierced with a knife.
6. 6 Let cool in the mold, turn out, and garnish with parsley and lemon.