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