Chicken Liver Terrine

1 qt boiling water
1 stalk celery   
2 springs parsley
6 peppercorns   
1 pound chicken livers
1 1/2 tsp salt
1/4 tsp tabasco

1 cup softened butter
1/2 tsp nutmeg
2 tsp dry mustard
pinch powdered cloves, optional 
5 Tbs minced onion
1 clove garlic

Add celery, parsley and peppercorns to boiling water and let simmer
for 5 minutes.  Add the livers and cook for 10 minutes.  Drain the
livers and while still quite warm, process in a food processor,
adding the butter as needed to keep it smooth enough to blend.
Add all the butter and the remaining ingredients.  Adjust seasoning.

Butter a mold, pack in the pate and chill.  Invert on a plate,
surround with cocktail bread, and garnish with parsley.