Method
Soak breadcrumbs in the milk. Pulse the livers briefly so not too smooth. Flambe the brandy to bu the alcohol off. Add all the ingredients together and mix well by hand.
Double line terrine mould with clingfilm and streaky bacon (make sure streaky bacon is overlapping) Pour the mixture into the moulds so it is slightly over above the height of the mould.Cover the top with the streaky bacon and then the cling film. Cook in a bain marie (water upto the boil and halfway up the terrine mould) for 2hrs at 117oC- probe in the centre- It should be 73oC...If not cook for a bit longer and keep checking every 5 mins
Once temperature reached, take out of bain marie, pierce terrine a few times. Place a chopping board on top and weigh down to press. Put in the fridge and leave weighed down to set right