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    You are in: Home / Recipes / Chicken Liver Pate: Terrine De Foies De Volaille Recipe
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    Chicken Liver Pate: Terrine De Foies De Volaille

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    25 mins

    15 mins

    Charlotte J's Note:

    From Emeril Lagasse. Refrigeration time 8 hours plus.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a bowl, soak the livers in the milk for 2 hours and drain well.
    2. 2
      In a large saute pan or skillet, melt 4 tablespoons of the butter over medium-high heat.
    3. 3
      Add the onions and cook, stirring, until soft, about 3 minutes.
    4. 4
      Add the garlic and cook until fragrant, about 30 seconds.
    5. 5
      Add the chicken livers, 1 tablespoon of the peppercorns, the bay leaves, thyme, salt, and pepper and cook, stirring, until the livers are browned on the outside and still slightly pink on the inside, about 5 minutes.
    6. 6
      Add the Cognac and cook until most of the liquid is evaporated and the livers are cooked through but still tender.
    7. 7
      Remove from the heat and let cool slightly.
    8. 8
      Discard the bay leaves.
    9. 9
      In a food processor, puree the liver mixture.
    10. 10
      Add the remaining butter in pieces and pulse to blend.
    11. 11
      Fold in the remaining 1 tablespoon peppercorns and adjust the seasoning, to taste.
    12. 12
      Pack the pate into 6 individual ramekins or small molds, about 4 ounces each.
    13. 13
      Cover with plastic and refrigerate until firm, at least 6 hours.
    14. 14
      To serve, place the ramekins on individual plates.
    15. 15
      Garnish the tops with parsley and surround with croutons.
    16. 16
      Serve with cornichons on the side.

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    Ratings & Reviews:

    • on January 01, 2010

      55

      This was a delicately-flavored, easily-made pate. I left out the green peppercorns (didn't have any) and whirled the cooked mixture in the blender. I was a little concerned with how liquid it was, but the pate firmed up nicely in the refrigerator.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Chicken Liver Pate: Terrine De Foies De Volaille

    Serving Size: 1 (198 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 262.8
     
    Calories from Fat 184
    70%
    Total Fat 20.5 g
    31%
    Saturated Fat 11.8 g
    59%
    Cholesterol 307.9 mg
    102%
    Sodium 270.6 mg
    11%
    Total Carbohydrate 5.0 g
    1%
    Dietary Fiber 0.4 g
    1%
    Sugars 1.1 g
    4%
    Protein 14.6 g
    29%

    The following items or measurements are not included:

    green peppercorns

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