In a food processor with a metal blade, puree all the ingredients together except for the cream cheese and cream. Puree until smooth. With the machine running, slowly add the cream cheese, a tablespoon at a time. Add enough cream to the mixture, so it is spreadable. Season with salt and pepper. Line a 2-inch by 24-inch terrine mold with plastic wrap. Lightly grease the mold. Spread the filling evenly in the terrine mold. Cover the mold and refrigerate for 12 hours. Cut the terrine into 1-inch slices. Unmold the whole terrine and place on a long platter. Garnish with the chive cream, caviar, toast points, long chives and red onion. This recipe yields 10 to 20 appetizers. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2439 broadcast 12-09-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - email@example.com 01-15-1997 Recipe by: Emeril Lagasse
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|Serving Size: 1 Serving (585g)|
|Recipe Makes: 10 servings|
|Calories from Fat: 1724 (90%)|
|Amt Per Serving||% DV|
|Total Fat 191.5g||255 %|
|Saturated Fat 108g||540 %|
|Monounsaturated Fat 48.2g|
|Polyunsanturated Fat 8.2g|
|Cholesterol 627.6mg||193 %|
|Sodium 1823.5mg||63 %|
|Potassium 791.2mg||21 %|
|Total Carbohydrate 23.6g||7 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 23.4g|
|Protein 33.4g||48 %|
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Calories per serving: 1916
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