Chicken Liver Pate: Terrine De Foies De Volaille

By Charlotte J on October 09, 2006

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Ingredients

    1. 1 lb fresh chicken liver, cleaned
    2. 1 cup milk
    3. 1/2 cup cold unsalted butter, cut into pieces
    4. 1 cup chopped yellow onion
    5. 2 teaspoons minced garlic
    6. 2 tablespoons green peppercorns, drained
    7. 2 bay leaves
    8. 1 teaspoon fresh thyme leave, chopped
    9. 1/2 teaspoon salt
    10. 1/2 teaspoon fresh ground black pepper
    11. 1/4 cup cognac or 1/4 cup brandy
    12. chopped fresh parsley leaves, for garnish
    13. french bread croutons or toast, accompaniment
    14. french cornichon, accompaniment (optional)

Directions

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