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. Posted to MC-Recipe Digest V1 #191 Date: Sat, 10 Aug 1996 09:17:00 -0400 From: kmeade@ids2.idsonline.com (The Meades) Serving Ideas : Serve with toasted French bread rounds.