In the port add ground beef and stir. The cleaned chicken livers fry in oil over high heat. Cut into small pieces and mix with minced meat. Put in baking dish slices of bacon, then the stuffing and refrigerate for 24 hours. Cover with foil and place the form in the oven in a water bath. When the water boils, reduce the temperature to 120 degrees and bake for two hours. Allow the terrine to cool slightly, then put under oppression and cool to room temperature.