Ingredients:

• 2/3 cup minced onions
• 2 Tbsp. butter
• 1-1/4 lb. pork sausage meat
• 3/4 lb. raw chicken breast
• 1/2 lb. pork or beef liver
• 1 cup pressed down homemade bread crumbs
• 1 large egg
• 1/3 cup cream cheese or goat cheese
• 1 clove garlic, pureed
• 2-3 Tbsp. brandy or cognac
• 1 Tbsp. salt
• 1/4 tsp. ground allspice
• 1/4 tsp. ground thyme
• 1/4 tsp. ground bay leaf
• 1/4 tsp. freshly ground pepper

Instructions:

1. Heat oven to 350. Sauté the onions in the butter until tender and translucent. Puree all the ingredients thoroughly in a food processor.
2. Test for seasoning by sautéing a spoonful of the mixture; correct as necessary.
3. Pack the mixture into a well-buttered terrine, cover with buttered wax paper (cut in a shape to fit on top of the mixture) and then foil (allowing only a one-inch overhang of the foil).
4. Bake in a bain-marie (a shallow pan of boiling water) for 1-1/4 to 1-1/2 hours; the juices should run pale yellow with a trace of rosy color. A meat thermometer should read 162°.
5. Let cool for an hour, then weigh down with a piece of cardboard (cut to fit) wrapped in plastic wrap and a brick or large canned good. Refrigerate when cool at least overnight or for a day or two.

Comments: Best made 2 weeks before serving.  Keeps indefinitely in the fridge.