Chicken Liver Pate Terrine De Foies De Volaille

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From emeril lagasse. refrigeration time 8 hours plus.

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Steps

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In a bowl , soak the livers in the milk for 2 hours and drain well.

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In a large saute pan or skillet , melt 4 tablespoons of the butter over medium-high heat.

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Add the onions and cook , stirring , until soft , about 3 minutes.

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Add the garlic and cook until fragrant , about 30 seconds.

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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.

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Add the cognac and cook until most of the liquid is evaporated and the livers are cooked through but still tender.

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Remove from the heat and let cool slightly.

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Discard the bay leaves.

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In a food processor , puree the liver mixture.

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Add the remaining butter in pieces and pulse to blend.

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Fold in the remaining 1 tablespoon peppercorns and adjust the seasoning , to taste.

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Pack the pate into 6 individual ramekins or small molds , about 4 ounces each.

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Cover with plastic and refrig.

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Ingredients

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chicken liver, milk, unsalted butter, yellow onion, garlic, green peppercorns, bay leaves, fresh thyme leave, salt, fresh ground black pepper, cognac, fresh parsley leaves, croutons, cornichon