Ingredients
-
1
-
1
-
1/2
-
1
-
2
-
2
-
2
-
1
-
1/2
-
1/2
-
1/4
-
-
-
-
Directions
Chicken Liver Pate: Terrine De Foies De Volaille, From Emeril Lagasse Refrigeration time 8 hours plus , This was a delicately-flavored, easily-made pate I left out the green peppercorns (didn’t have any) and whirled the cooked mixture in the blender I was a little concerned with how liquid it was, but the pate firmed up nicely in the refrigerator , From Emeril Lagasse Refrigeration time 8 hours plus
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Steps
|
1
Done
|
In a Bowl, Soak the Livers in the Milk For 2 Hours and Drain Well. |
|
2
Done
|
in a Large Saute Pan or Skillet, Melt 4 Tablespoons of the Butter Over Medium-High Heat. |
|
3
Done
|
Add the Onions and Cook, Stirring, Until Soft, About 3 Minutes. |
|
4
Done
|
Add the Garlic and Cook Until Fragrant, About 30 Seconds. |
|
5
Done
|
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. |
|
6
Done
|
Add the Cognac and Cook Until Most of the Liquid Is Evaporated and the Livers Are Cooked Through but Still Tender. |
|
7
Done
|
Remove from the Heat and Let Cool Slightly. |
|
8
Done
|
Discard the Bay Leaves. |
|
9
Done
|
in a Food Processor, Puree the Liver Mixture. |
|
10
Done
|
Add the Remaining Butter in Pieces and Pulse to Blend. |
|
11
Done
|
Fold in the Remaining 1 Tablespoon Peppercorns and Adjust the Seasoning, to Taste. |
|
12
Done
|
Pack the Pate Into 6 Individual Ramekins or Small Molds, About 4 Ounces Each. |
|
13
Done
|
Cover With Plastic and Refrigerate Until Firm, at Least 6 Hours. |
|
14
Done
|
to Serve, Place the Ramekins on Individual Plates. |
|
15
Done
|
Garnish the Tops With Parsley and Surround With Croutons. |
