Chicken liver terrine
24 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Butter |
| 1 | small | Onion -- chopped |
| 1 | Clove garlic -- minced | |
| ¼ | cup | Diced celery |
| 1 | pounds | Chicken livers |
| ½ | teaspoon | Salt |
| 1 | pinch | Cayenne pepper |
| ½ | teaspoon | Ground nutmeg |
| ¼ | teaspoon | Ground cloves |
| 2 | tablespoons | Cognac |
Directions
Melt ¼ cup butter in a skillet. Saute onions, garlic, and celery until just soft. Add livers and cook until done. Drain liquid and cool. In a blender or food processor, puree liver mixture. Add seasonings and remaining butter. Process until well combined. Pack into 1-½ pint terrine and chill thoroughly.
Recipe By : Elizabeth Powell From: Date: 05/28