Mousse (Terrine) de Foies de Volailles Mme Manguin

400 gm de foies (about 1 pound)
Each liver has two parts joined by a membrane;scrape each part from the membrane.
Place in bowl: Add:
petits morceaux d'ail - grattées
du poivre (beaucoup)
du sel (beaucoup)
muscat gratté (nutmeg) - un peu
vin de porto (port wine to cover)

Mettre au froid pour 3-4 heures
250 - 300 gm de beurre (about 3 sticks)
put some of the butter in a saucepan - feu doux. Let it melt.
Drain the livers - save the marinade.
cook the livers, but not completely. Should be squishy and very pink
Add the marinade - let cook a little (couple of minutes)
Add good squeeze of lemon juice
Remove from heat.
Add rest of butter in hunks.
Stir until the butter melts.
Use the Braun - first pulse, then purée.
Put in terrine
Refrigerate overnight.
Remove from refrigerator 1 hour before serving.