Veal and Duck Terrine

675g. liver of chicken
110ml cognac
55ml madiera
-
450g. veal-puree
4slices bacon
4 anchovy-hachee’
4 eggs
110ml cream
-
110g. butter
1L. mushroom-en lame
1Tbsp zeste orange
55ml cointreau
-
2tsp sage
1.5tsp thyme
1Tbsp salt
1.5Tbsp black pepper mignonette
2Tbsp parsley

=marinate liver with 1. 12hrs. puree 1. & 2. in order. Saute 3. together, add. Add rest. 2- 4inX8in paper lined, in bain marie. 350F ~1hr