Chicken Liver Pate

1. 1

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

2. 2

   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.

3. 3

   Remove from the heat and let cool slightly. Discard the bay leaves.

4. 4

   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.

5. 5

   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.

6. 6

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

* Per serving · 4 servings · Values may vary.

No additional tips available.