Chicken Liver Pate with Green Peppercorns
Silver Palate
A Robert family favorite!
6 TBSP butter
½ C minced onion
2 garlic cloves chopped finely
1 tsp thyme
½ C celery tops
10 black peppercorns
2 bay leaves
6 C water
1 pound chicken livers
2 TBSP cognac or brandy
½ tsp salt
½ tsp allspice
5 tsp water packed green peppercorns, drained
¼ C heavy cream
Melt butter in skillet and sauté onions and garlic and thyme on low heat until tender and lightly colored.
Meanwhile, fill a pot with 6 C water, celery tops, bay leaves and peppercorns, Bring to a boil, reduce heat and simmer for 10 minutes. Add drained chicken livers to simmering water and poach for about 10 minutes. Drain livers and discard celery, peppercorns and bay leaves.
Place livers and cooked onion mixture in food processor. Add cognac, salt, pepper, allspice and 4 tsp of green peppercorns. Process until smooth.
Pour in cream and process again to blend.
Transfer to a bowl and stir in remaining peppercorns.
Place mixture in terrine, cover, and refrigerate for at least 4 hours before serving. Let pate stand at room temp for 30 minutes before serving.
Photo from mimbly
Serve with French bread toasts or crackers.
Great with a few cornichons as a garnish too.
Enjoy!
