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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: swiz58
Servings: 8
1 onion, sliced
1 pound chicken liver
4 sprigs parsley
1 cup butter, at room temperature
1 tablespoon cognac, very generous
½ teaspoon nutmeg
½ teaspoon clove
½ teaspoon salt
2 teaspoons tarragon
½ cup heavy cream, whipped
1 cup chicken stock
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. 0Fold cream into liver mixture. Pour into small terrines. Wrap well.