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 (20)

RECIPE
COMMENTS & REVIEWS(20)

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
Terrance Inverness, IL 12-27-2009
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The best - Insanely delicious
Rated: 5 stars out of 5

I couldn't find the green peppercorns, so I used the pink instead. It doesn't matter, this is the best recipe I've... encountered. I substitute shallots instead of yellow onion and add a 1/3 cup of black currants. Crazy delicious. Obviously, you have to like the taste of liver. It's not for everyone. People who appreciate deep fried Velveeta are not going to appreciate this. My problem is how to make it more appetizing? I've encrusted it in finely chopped egg or candied pecans, but how can I serve it unadulterated? I've added Worchestshire to give it a more brown color, and the currants, but once it's chilled, pates take on a gray color. Once they taste it, they're sold. What can I do? I'm looking for recommendations, so please help. Read more
recipe Chicken Liver Pate: Terrine de Foies de Volaille
Saye Madison, GA 12-08-2009
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Great and easy
Rated: 4 stars out of 5

Much better than the pates I have made that requires hours of cooking in a bain marie. I add some diced Black Forest ham for... a coarser texture. To the person who wanted to know if it can be frozen...yes, it freezes very well.Read more
recipe Chicken Liver Pate: Terrine de Foies de Volaille
null null, null 11-30-2009
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freezing
Rated: 5 stars out of 5

I am wondering if can be frozen.... it made alot. ! thanks delicious !
recipe Chicken Liver Pate: Terrine de Foies de Volaille
dail mantoloking, NJ 11-26-2009
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The Best CHICKEN LIVER Pate I Have Made
Rated: 5 stars out of 5

This pate has all the flavors you'd expect, and more. To the lady who threw it out after 2 bites: You obviously don't know... how to follow a recipe or expected more of a traditional country pate. This is the best. We couldn't find the green peppercorns by themselves, but did find the dried ones in an assortment of black, red, and green. After separating them, I hydrated them for the period of time that the livers were soaking in milk. Super! Be careful, though, if you don't like a bite of peppercorn. The green is milder than the black, but it's still pepper. Don't forego the amount of pepper, but you may want to grind it into the food processor with the bulk of the ingredients. The french cornichons are snooty (small dill gerkins) and don't do anything for the taste of the pate. Serve this great pate on a water cracker.Read more
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