Chicken Liver Pate: Terrine de Foies de Volaille  a rich starter to a meal to serve with french bread, toast or crackers.  Easy to make although a little time consuming it’s worth the effort.

IngredientsChicken Liver Pate: Terrine de Foies de Volaille

1 glass of white wine
1 pound fresh chicken livers, cleaned
1 cup milk
1 stick cold unsalted butter, cut into pieces
1 cup chopped yellow onions
2 teaspoons minced garlic
2 tablespoons green peppercorns, drained
2 bay leaves
1 teaspoon chopped fresh thyme leaves
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup Cognac or brandy
Chopped parsley leaves, for garnish

Method

Soak the chicken livers in the milk for 2 hours then drain well.

In a large frying pan melt 4 tablespoons of the butter over medium-high heat.

Add the onions and cook for about 3 minutes or until soft.

Add the garlic and cook for a further 30 seconds.

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.

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

Remove from the heat discard the bay leaf and allow to cool slightly.

Puree the mixture in a food processor and add the remaining butter in pieces and pulse to blend.

By hand fold in the remaining 1 tablespoon peppercorns and adjust the seasoning, to taste.

Pack the pate into 6 individual ramekins or small molds, about 4 ounces each. Cover with plastic and refrigerate until firm, at least 6 hours.

Serve in the individual pots garnished with parsley with french bread, toast or crackers.

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{March 30, 2012} {Tags: , , , }