Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4  pound         calves' liver -- finely ground
     1/2  pound         lean pork -- finely ground
   1      teaspoon      salt
     1/2  teaspoon      thyme
   1                    bay leaf -- crushed
     1/4  teaspoon      marjoram
   1      clove         -- crushed
   1      pinch         grated nutmeg
   1      pinch         cayenne pepper
     1/4  cup           dry white wine
   1      pound         lean pork -- cut 1/2" thick
                        slices
     1/2  pound         sliced bacon

Preparation:

In mixing bowl, combine calf liver, ground pork, salt, thyme, bay leaf, marjoram, clove, nutmeg, cayenne pepper, and wine. Mix well. Line a loaf pan 9-inches long with strips of bacon. Put in a layer of ground mixture, a layer of sliced pork, another layer of ground mixture and another of pork. Cover with strips of bacon. Cover with aluminum foil. Place dish in pan of water and bake at 350F for 2 hours. Remove from oven and let cool before unmolding. For serving, cut into slices approximately 1/2-inch thick. Keeps well in refrigerator for at least two weeks. Recipe Source: THE ART OF FRENCH COOKING by Fernande Garvin