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Chicken Liver Terrine (Quick) Recipe

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This recipe for Chicken Liver Terrine (Quick), by , is from Chef Anna's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Friday, November 4, 2005

Category:
Category:

Ingredients:  
Ingredients:  
10 ounces chicken livers, approximately 1 1/2 cups
1 cup (2 sticks) unsalted butter
1 shallot, minced
Salt, white pepper, ground cinnamon and ground nutmeg to taste
1/4 cup dry Marsala wine
1/4 cup heavy cream, whipped
Crackers or toast points for serving

Directions:
Directions:
Clean the chicken livers of any connective tissues. In a large sauté pan, melt butter over medium heat and cook the shallot until translucent, about 3 minutes. Add the livers and cook through, about 7 minutes. Do not overcook. Add the salt, pepper, cinnamon, nutmeg and wine. Purée the mixture in a blender or food processor. Fold in the whipped cream and pour into a 6-cup terrine. Cover with plastic wrap and refrigerate overnight. Serve with crackers and toast points.

Number Of Servings:
Number Of Servings:
Serves 6
Personal Notes:
Personal Notes:
You can substitute dry Sherry or Port for the Marsala. May also be used as a cheap alternative to foie gras in some recipes.

 

 

 

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