Start this recipe the day before. Cut the bacon into large strips. Marinate the chicken livers and bacon all night with the port, the bouquet garni, salt and pepper. The next day, remove the bouqet garni and process in a food processor until finely chopped. Line a terrine with a sheet of barding fat ensuring there is some overlap. Fill with the mixture. Preheat the oven to 350F. Wrap the overlapping barding fat over the mixture. Bake for about 40 minutes. Allow to cool and refrigerate, then remove the fat. Weigh out 1/2 lb of the chicken liver mousse, add 1/2 lb goose liver mousse and rub through the fine mesh of a food mill. Add the crÅme fraöche and stir together. Fill a large terrine or 6 small ramekins with the mixture and cover with jelled stock flavored with port. Refrigerate overnight.
@
3/4 lb chicken livers
5 ounces bacon fat
1/2 lb canned goose liver, mousse
1 bouquet garni
1/2 cup port
1/3 cup crÅme fraöche
1 thin sheet barding fat
1 tbsp gelatin dissolved in 1 1/2 cups chicken stock, flavored with 2 tbsp port
