Chicken liver and asparagus terrine
Tender chicken livers bring their incomparable flavour to this rich chicken terrine layered with asparagus spears and wrapped in prosciutto.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.nzwomansweeklyfood.co.nz.
Ingredients
- 12 slices prosciutto (180g)
- 1/4 cup (60ml) olive oil
- 1 brown onion (200g), chopped finely
- 4 cloves garlic, crushed
- 1/4 cup (60ml) pouring cream
- 250 grams mushrooms, sliced thinly
- 1/3 cup (25g) coarsely grated parmesan cheese
- 400 grams chicken livers, halved, trimmed
- 700 grams minced chicken
- 250 grams asparagus, trimmed
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