300g chicken livers, washed, chopped
60g butter, melted
6 shallots, chopped
Half teaspoon mixed herbs
1 bay leaf
1 teaspoon cracked black peppercorns
One quarter cup Grand Marnier
100g mushrooms, chopped
One quarter cup cream
1 teaspoon gelatine
1 tablespoon hot water
1. Remove rind from bacon, place on plate lined with absorbent paper, cover with absorbent paper. Cook on HIGH for four minutes. Allow to cool. Line base and sides of 4 individual dishes with bacon. Each dish should have 1 cup fluid capacity.
2. Combine chicken-livers, butter, shallots, herbs, bay leaf, pepper, Grand Marnier and mushrooms in large bowl, cook on DEFROST fifteen minutes. Stir twice during cooking. Stand covered for five minutes.
3. Sprinkle gelatine over the hot water and allow to dissolve. Puree chicken-liver mixture, cream and gelatine in blender or processor. Pour into bacon-lined dishes, cover, refrigerate until firm.