Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c Butter
1 sm Onion -- chopped
1 Clove garlic -- minced
1/4 c Diced celery
1 lb Chicken livers
1/2 ts Salt
1 pn Cayenne pepper
1/2 ts Ground nutmeg
1/4 ts Ground cloves
2 tb 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

Browse by categories