"From Emeril Lagasse. Refrigeration time 8 hours plus."
fresh chicken liver, cleaned
cold unsalted butter, cut into pieces
chopped yellow onion
green peppercorns, drained
fresh thyme leave, chopped
fresh ground black pepper
1/4 cup cognac or 1/4 cup
chopped fresh parsley leaves, for garnish
french bread croutons or
french cornichon, accompaniment
In a bowl, soak the livers in the milk for 2 hours and drain well.
In a large saute pan or skillet, melt 4 tablespoons of the butter over medium-high heat.
Add the onions and cook, stirring, until soft, about 3 minutes.
Add the garlic and cook until fragrant, about 30 seconds.
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.
Add the Cognac and cook until most of the liquid is evaporated and the livers are cooked through but still tender.
Remove from the heat and let cool slightly.
Discard the bay leaves.
In a food processor, puree the liver mixture.
Add the remaining butter in pieces and pulse to blend.
Fold in the remaining 1 tablespoon peppercorns and adjust the seasoning, to taste.
Pack the pate into 6 individual ramekins or small molds, about 4 ounces each.
Cover with plastic and refrigerate until firm, at least 6 hours.
To serve, place the ramekins on individual plates.
Garnish the tops with parsley and surround with croutons.
Serve with cornichons on the side.
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Chicken Liver Pate: Terrine De Foies De Volaille (cont.)