Chicken Liver Pate: Terrine de Foies de Volaille

Recipe courtesy Emeril Lagasse, 2003

Show: Emeril LiveEpisode: Bistro Cooking

Rated: 5 stars out of 5Rate itRead users' reviews (16)

RECIPE
COMMENTS & REVIEWS(16)

Cook Time:
15 min
Level:
Intermediate
Yield:
6 servings

Times:

Prep: 25 min
Inactive Prep: 6 hr 0 min
Cook: 15 min
Total:: 6 hr 40 min

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Ingredients

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
French bread croutons or toast, accompaniment
French cornichons, optional accompaniment

Directions

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

In a large saute pan or skillet, melt 4 tablespoons of the butter over medium-high heat. Add the onions and cook, stirring, until soft, about 3 minutes. Add the garlic and cook until fragrant, about 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 and let cool slightly. Discard the bay leaves.

In a food processor, puree the liver mixture. Add the remaining butter in pieces and pulse to blend. 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.

To serve, place the ramekins on individual plates. Garnish the tops with parsley and surround with croutons. Serve with cornichons on the side.

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Comments & Reviews

recipe Chicken Liver Pate: Terrine de Foies de Volaille
Judy Lewisville, TX 07-08-2009
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Amazing!!!!!!!!!!!!!!
Rated: 5 stars out of 5

I had never made pate before and i found this recipe to be super easy and fast to do. I did forget to buy green peppercorns,... so that is one ingredient I did not add, but I must honestly say that i don't see how it could have possibly been any better! Definately something I will be making again and again.Read more
recipe Chicken Liver Pate: Terrine de Foies de Volaille
Miso New York, NY 06-08-2009
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One of the Best Pates ever!
Rated: 5 stars out of 5

I'm a pate fiend and I loooooooove pate. However, I have difficulty finding good quality duck liver pate except for nice... restaurants and super expensive specialty groceries. I therefore made the exact same recipe but with free range duck livers instead. It was AMAZING. I used 3-year old brandy and followed the recipe fairly exactly. My livers were getting ready before the 5 minutes (they may be in smaller pieces), so I threw in the brandy about 3 minutes into cooking them. I was using medium heat. Instead of folding in the last set of peppercorns, I processed them some more in the food processor. I used a bit more salt than the recipe called for. The butter really gives it an excellent texture, so don't hold back on that. My family raved (including my French husband)! This was my first time making it and it was very easy to prepare.Read more
recipe Chicken Liver Pate: Terrine de Foies de Volaille
Sarah San Luis Obispo, CA 11-02-2008
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1st time from scratch...
Rated: 5 stars out of 5

This was the first time I ever made pate and I feel sure that I will be making this again for parties and holidays. It... yields a lot of product so you'll probably want to have a dinner party or bring it to an event. Read more
recipe Chicken Liver Pate: Terrine de Foies de Volaille
judi Ixonia, WI 08-15-2008
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THE BEST EVER!
Rated: 5 stars out of 5

OMG, not only is this the BEST tasting liver pate I have ever had, it is also very inexpensive to make when you figure how... much a small container costs in the grocery store. My husband and I added up the cost and figured it cost about $4.00 and we got 3 times more than what you get at the store! And also so easy to make! THANK-YOU Emeril! Judi, Ixonia, WIRead more
recipe Chicken Liver Pate: Terrine de Foies de Volaille
J MICHAEL Dallas, TX 12-14-2007
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You'll get raves with this one...!
Rated: 5 stars out of 5

I made this for the first time for a fund raising event I hosted last spring. Having never made pate from scratch before, I... did a trial run with a small gathering of friends. They loved it so much that they told me I had to do it for the fund raiser (since most of them where to be in attendance, I figured this was a good endorsement). In truth, it was easy to prepare, extremely flavorful, and when set out in ramekins (I used small white Souffle dishes) surrounded by small toast, and cornichons, made for a great presentation.Read more
recipe Chicken Liver Pate: Terrine de Foies de Volaille
nancy Newbury Park, CA 12-10-2007
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Wonderful Pate!
Rated: 5 stars out of 5

Made this for a holiday party and everyone loved it (even people who didn't think they'd like pate). I did make a few... changes: Increased the amount of liver slightly, decreased the amount of butter and green peppercorns. Also, did not put green peppercorns on top.Read more