Easy Recipe Finder
Recipe Feeder
1 cup Butter
1 small Onion, Chopped
1 Garlic Clove, Minced
4 tablespoon Celery, Diced
1 pound Chicken Livers
½ teaspoon Salt
1 pinch Cayenne
½ teaspoon Nutmeg
¼ teaspoon Cloves
2 tablespoon Cognac
Melt a quarter of the 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.
1 small Onion, Chopped
1 Garlic Clove, Minced
4 tablespoon Celery, Diced
1 pound Chicken Livers
½ teaspoon Salt
1 pinch Cayenne
½ teaspoon Nutmeg
¼ teaspoon Cloves
2 tablespoon Cognac
Melt a quarter of the 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.
