| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
French |
Appetizers, Poultry |
24 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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.
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