Terrine aux Foies de Volaille

• ½ pound lean pork
• ½ pound fat bacon
• 6 ounces

Put lean pork, fat bacon, poultry livers (chicken or duck, or a combination of the two) through the finest blade of your mincer, together with garlic and shallots. Combine mixture in a large bowl with beaten eggs, cornflour, dry white wine, Cointreau, and salt, pepper and grated nutmeg, to taste. Mix well.

Place a sprig of thyme, a bay leaf and the paté mixture in an earthenware