Title: Chicken Liver Terrine
Categories: Appetizers, Poultry
Yield: 24 Servings

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.
Posted to MC-Recipe Digest V1 #191

Date: Sat, 10 Aug 1996 09:17:00 -0400

From: kmeade@ids2.idsonline.com (The Meades)
Serving Ideas : Serve with toasted French bread rounds.