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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By walkingpowerhou...
Montoursville, PA
on January 26, 2013
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I love chicken livers and frequently travel to eat it in recommended restaurants. This is by far as good as any pate in any restaurant. It is so good I get requests to make for events and dinners. Bravo Emeril!
By alisonm_1031
on January 23, 2013
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@ LeBiz - the use of the milk is not for a marinade but rather soaking the livers in milk draws out blood and mellows the gamey flavor of the meat. I increased the amount of green peppercorns by another tablespoon because I was specifically looking for peppercorn pate and this is pretty close to filling my expectations.
By rmikush_317859
Wauwatosa, WI
on November 30, 2012
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Easy to make and always a crowd favorite.
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