Chicken Liver Pate: Terrine de Foies de Volaille

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I have a question for Cheryl who lives in Livermore, CA. If you don't like chicken livers, why would you think you would like Chicken Liver Pate? Or, if you don't like livers, why would you want to live in a awful sounding place like Livermore?

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I was trying to figure out something small to make to take to a dinner party this weekend and I'm so glad I tried this recipe. I had everyone taste it at work and they all fell in love with it. One thing I changed though was instead of covering with plastic wrap I pored some clarified butter on top and that sealed it. Thanks for this recipe this is definitely my favorite.

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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.

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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.

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I am wondering if can be frozen.... it made alot. ! thanks delicious !

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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.

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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.

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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.

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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.

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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, WI