Chicken Liver Terrinepoultry 1 cup butter 1 small onion -- chopped 1 clove garlic -- minced 1/4 cup diced celery 1 lb chicken livers 1/2 teaspoon salt 1 pinch cayenne pepper 1/2 teaspoon ground nutmeg 1/4 teaspoon ground cloves 2 tablespoon cognac Melt 1/4 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 1-1/2 pint terrine and chill thoroughly. Recipe By : Elizabeth Powell From: Date: 05/28 |
