Title: Chicken liver terrine
 Categories: Poultry
      Yield: 24 Servings
 
      1 c  Butter
      1 sm Onion -- chopped
      1    Clove garlic -- minced
    1/4 c  Diced celery
      1 lb Chicken livers
    1/2 ts Salt
      1 pn Cayenne pepper
    1/2 ts Ground nutmeg
    1/4 ts Ground cloves
      2 tb Cognac
 
  Melt 1/4 cup 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.