Chicken liver terrine

Yield: 24 servings

Measure Ingredient
1 cup Butter
1 small Onion -- chopped
1 \N 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

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

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