Chicken liver terrine (terrina di fegatini)

CHICKEN LIVER TERRINE 01021 INGREDIENTS for 4 PEOPLE half a kg of chicken livers; 1 package of cream; 50 g butter; 4 eggs; 1 onion; 3 cloves; 2 tablespoons cognac; Put the chicken livers and onion cut into pieces in a saucepan, cover with water, add the cloves and cook for a few minutes.

Drain the livers and onion, beat them with cream, butter, eggs and brandy, just enough to get a fine paste.

Pour this mixture into a bowl and cook in the oven, Bain-Marie, for 30 minutes.