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Categories:Viewed: 33 - Published at: 4 years ago
Ingredients
- 1 onion, sliced
- 1 lb chicken liver
- 4 sprigs parsley
- 1 cup butter, at room temperature
- 1 tablespoon cognac, very generous
- 12 teaspoon nutmeg
- 12 teaspoon clove
- 12 teaspoon salt
- 2 teaspoons tarragon
- 12 cup heavy cream, whipped
- 1 cup chicken stock
Method
- Combine onion, livers, parsley and stock.
- Bring to a boil.
- Simmer covered for 20 minutes.
- Drain.
- To a food processor add liver, herbs and spices.
- Process.
- Add butter.
- Process until smooth.
- Refrigerate for 15 minutes.
- Fold cream into liver mixture.
- Pour into small terrines.
- Wrap well.
