Chicken Liver Pate With Green Peppercorns

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READY IN: 3hrs 35mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Rinse chicken livers and pat dry.
  • Place livers in large bowl and pour over 3/4 cup Madeira and macerate for 1 hour.
  • Drain and puree in blender.
  • Pour in large bowl and add salt, pepper, nutmeg, thyme, marjoram and eggs.
  • Set aside.
  • Melt 1 T.
  • butter in skillet and cook shallots and garlic until soft.
  • Add wine, cognac, port and remaining madeira.
  • Flame and reduce to 1/2.
  • Remove from heat and cool slightly.
  • Add clarified butter slowly while beating vigorously with wooden spoon.
  • Sir in raisins and peppercorns.
  • Place in buttered 1 1/2 quart pate mold or souffle.
  • Place bay leaves atop.
  • Cover with double layer of foil and lid.
  • Place in boiling water bath.
  • Bake 325 degrees 3 hours.
  • Add water as needed.
  • Remove and cool on rack.
  • Chill in fridge 1 day before serving.
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