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Chicken Liver Pate: Terrine De Foies De Volaille

From Emeril Lagasse. Refrigeration time 8 hours plus.

Ready In:
40mins
Serves:
Units:

ingredients

directions

  • 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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RECIPE MADE WITH LOVE BY

@Charlotte J
Contributor
@Charlotte J
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"From Emeril Lagasse. Refrigeration time 8 hours plus."
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  1. Molly53
    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.
    Reply
  2. Charlotte J
    From Emeril Lagasse. Refrigeration time 8 hours plus.
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