Melt 4 tablespoons butter in a skillet. Add chicken livers, minced onion, garlic, bay leaf, salt and cloves. Cook over medium heat until chicken liver is beige on the outside and light pink on the inside. DO NOT OVERCOOK!
Let cool and remove bay leaf. Strain liquid out using a colander. Place liver, onion, garlic mixture in a food processor and blend. Add remaining butter pat-by-pat and continue blending until very smooth. Add Bourbon (no substitutions!) and blend. Add curry, white pepper and heavy cream. Process briefly until well mixed and smooth. Pour into a terrine.
You can decorate the top with a few sage leaves and juniper berries if desired.
Refrigerate for 2 or 3 days - then enjoy with your favorite cracker or good french bread and cornichons!
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|Serving Size: 1 Serving (1000g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 2523 (84%)|
|Amt Per Serving||% DV|
|Total Fat 280.3g||374 %|
|Saturated Fat 170.5g||853 %|
|Monounsaturated Fat 72.7g|
|Polyunsanturated Fat 15.7g|
|Cholesterol 2233.7mg||687 %|
|Sodium 2138.6mg||74 %|
|Potassium 1441.4mg||38 %|
|Total Carbohydrate 21.3g||6 %|
|Dietary Fiber 4.6g||18 %|
|Sugars, other 16.7g|
|Protein 81.4g||116 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 3020
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