Chicken Liver Pate: Terrine De Foies De Volaille

Total Time: 40 mins Preparation Time: 25 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 1 lb fresh chicken liver, cleaned
• 1 cup milk
• 1/2 cup cold unsalted butter, cut into pieces
• 1 cup chopped yellow onion
• 2 teaspoons minced garlic
• 2 tablespoons green peppercorns, drained
• 2 bay leaves
• 1 teaspoon fresh thyme leave, chopped
• 1/2 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 1/4 cup cognac or 1/4 cup brandy
• chopped fresh parsley leaves, for garnish
• french bread croutons or toast, accompaniment
• french cornichon, accompaniment (optional)

Recipe

• 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.