"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

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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