In a pan with hot margarine, sauté onion. Add chicken breast and chicken liver and fry for about 4 to 5 minutes, stirring constantly. Add spices, whipping cream and sherry and puree finely with blender. Pour spread mixture into a terrine mold (or ramekins). Top with 3 bay leaves and a few peppercorns. Melt clarified butter in a pan and pour over spread mixture. Cover terrine with foil and let it harden in the refrigerator.
Preparation Tip:
Serve on toasted slices of white bread with cranberries.
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