->Foie Gras <-

2 Grade A foie gras lobes (about 1 pound each), at room temperature

1 1/2 cups Sauternes or other sweet dessert wine

3/4 cup ruby port

Salt and freshly ground pepper

Pinch of freshly grated nutmeg

2 tablespoons unsalted butter

4 Granny Smith apples, peeled, halved, cored and cut into 1/2 -inch wedges

1 tablespoon sugar Line an 8-by-4-inch glass or ceramic loaf pan with

4 layers of

plastic wrap, leaving a 4-inch overhang all around. Using your

hands, gently pull open each lobe of foie gras at its natural

separations and remove the network of veins with a thin sharp knife;

if the lobes break apart, the pieces can be pressed back together.

Set the foie gras in a large baking dish and pour the Sauternes

and port over it. Cover with plastic wrap and refrigerate for 2

hours.

Drain off the marinade from the foie gras, season generously with

salt and pepper, then sprinkle with the nutmeg. Arrange one of the

foie gras lobes in the prepared loaf pan, set the second lobe on

top and press firmly to pack the 2 lobes together in the pan. Cover

with the overhanging plastic wrap, then cover the pan tightly with

foil.

Set the loaf pan in a small flameproof roasting pan and add enough

water to the pan to reach three-quarters of the way up the sides

of the loaf pan. Remove the loaf pan and bring the water to a

simmer on the stove. Return the loaf pan to the water and simmer

gently over low heat until an instant-read thermometer inserted in

1300, about 15 minutes. Transfer the

terrine to a rack and let cool to room temperature. Remove the

foil. Top the terrine with another loaf pan weighted down with

canned goods and refrigerate for at least 24 hours.

Melt the butter in a large skillet. Add the apple wedges and toss

to coat. Sprinkle with the sugar and cook over moderate heat until

browned on the bottom, about 4 minutes. Raise the heat to high,

turn the apples and cook until browned on the bottom but still

slightly crisp, about 3 minutes. Unwrap and unmold the terrine

onto a platter. To serve, run a thin sharp knife under hot water

and wipe dry. Cut the terrine into 1/2 -inch-thick slices, rinsing

the knife under hot water and drying it between cuts; hold the

slice together as you cut. Set a foie gras slice on each plate and serve with the sautied apple wedges and toasted Walnut Bread.