1/2 lb Chicken, livers

1 lb Pork, butt, cubed

1/2 lb Fatback

1 tb Peppercorns, whole

1 ts Pepper, cracked

1 ds Salt

1 ts Truffles, sliced

1 tb Brandy, peach

Onions, pickled Cornichons (gherkins) Line a terrine with pork fat, sliced thinly. Grind the pork and remaining pork fat coarsely. Then grind the pork and pork fat with the chicken livers, more finely this time. Put the ground pork in a bowl and toss with whole peppercorns, pepper, salt, truffles and brandy. Pack the mixture into the terrine and top with foil and a lid. Put the terrine in a baking pan and add water to come halfway up the sides. Bake in a 350 F oven for 2 1/2 to 3 hours or until accumulating fat is clear, not pink. Remove the lid and weight the terrine while it cools. Refrigerate overnight. Unmold and serve in thin slices with pickled onions and cornichons (gherkins.) Source: Great Chefs of New Orleans, Tele record Productions : Box 71112, New Orleans, Louisiana 1983 : Chef Pierre Lacoste, Maison Pierre, Restaurant, New Orleans