Recipe#9642

Title: Chicken Liver Terrine

rec.food.recipes archive

1qt boiling water               1 cup softened butter
 1 stalk celery                  1/2 tsp nutmeg
 2 springs parsley               2 tsp dry mustard
 6 peppercorns                   pinch powdered cloves (or NOT yuk!)
 1 pound chicken livers          5 Tbs minced onion
 1 1/2 tsp salt                  1 clove garlic
 1/4 tsp tabasco
 Add celery, parsley and peppercorns to boiling water and let simmer for 5
 minutes.  Add the livers and cook for 10 minutes.
 Drain the livers and while still quite warm, process in a food processor,
 adding the butter as needed to keep it smooth enough to blend.
 Add all the butter and the remaining ingredients.  Adjust seasoning.
 I usually wash the plastic tub the livers came in and after greasing with
 butter, pack in the pate and chill.  When inverted on a plate, surrounded
 with cocktail bread, and garnished with parsley, you can even get people
 who hate liver to love this one!