Terrines keep in the refrigerator for a good 2 weeks. Chop the chicken and pork livers, lard, and pork shoulder very fine and place in a large mixing bowl. Add all of the remaining ingredients except the bay leaves and fat bacon and mix well. Taste. This terrine should be highly seasoned. Divide the mixture between 2 terrines and place the fat bacon on top of each terrine. Place the bay leaves on the fat bacon. Cover the terrines and place them in an inch of hot water in a roasting pan. Bake at 350F for 1 hour 30 minutes. Turn off the oven and let the terrines cool in the oven. Wait 24 hours before serving.
