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REC: Chicken Liver Pate with Green Peppercorns...

Veteran Member
2898 posts
Joined: Dec 16, 2005


Posted to Thread #9231 at 2:03 am on Dec 31, 2007


Serving Size : 8

6 tablespoon unsalted butter
1/2 cup Yellow onion -- finely minced
2 garlic cloves -- chopped
1 teaspoon Dried thyme
1/2 cup Celery tops
10 Black peppercorns
2 Bay leaves
6 cups Water
1 pound Chicken livers
2 tablespoon Cognac
1/2 teaspoon Salt
1/2 teaspoon Ground allspice
5 teaspoon green peppercorns -- water-packed
1/4 cup Heavy cream

1. Melt the butter in a skillet. Add the onion, garlic and thyme and cook, covered, over medium heat for about 25 minutes, or until onion is tender and lightly colored.

2. Meanwhile add celery tops, black peppercorns and bay leaves to 6 cups water in a saucepan. Bring to a boil, reduce heat and simmer for 10 minutes.

3. Add chicken livers to water and simmer gently for about 10 minutes; livers should still be slightly pink inside.

4. Drain the livers, discard celery tops, bay leaves and black peppercorns, and place livers, butter, onion and garlic in the bowl of a food processor fitted with a steel blade. Add Cognac, salt, pepper, allspice and 4 teaspoons of the green peppercrns, Process until smooth.

5. Pour in the cream and process again to blend. Transfer to a bowl and stir in remaining teaspoon of green peppercorns.

6. Scrape mixture into a 2-cup terrine, cover, and refrigerate for at least 4 hours before serving. Let pâté stand at room temperature for 30 minutes before serving.

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