A terrine of chicken liver pate, spiced with a touch of nutmeg, begs for a layer of gelee, which gets a sort of honeyed voluptuousness from the addition of Monbazillac, a sweet wine from southwest ...

18 oz. chicken livers, halved and cleaned of any veins and fat 2 eggs, beaten Scant 1⁄4 c. port wine 1 to 2 tbsp. kirsch 2 tsp. salt 30 grinds pepper, or to taste 20 gratings nutmeg, or to taste ...

* La Brasserie: There are two pa^tes here, both served in individual terrines with toast and cornichons: a smooth, traditional chicken liver pa^te and a terrine of French foie gras with black ...

This recipe makes one terrine (10.2-by-3.9-by-3.5 inches, or 26-by-10-by-9 centimeters). Servings ...

Trim any discoloured parts of the chicken livers, then place in an even layer over the mixture and top up with the other half of the mixture. Lay the bay leaves on the surface. 3.

The menu includes Dungeness crab ceviche, chicken liver terrine, duck breast tacos, flank steak vaca frita, a smoked lamb loin chop and Mexican chocolate-and-peanut terrine.

Items range from the classic Serrano ham to more adventurous plates such as pickled mussels or chicken liver terrine. Lunch and dinner. La Puerta Verde 2001 Fenwick St., NE Restaurateur Ari Gejdenson ...