Chicken Liver Pate: Terrine De Foies De Volaille

1. 1

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

2. 2

   In a large saute pan or skillet, melt 4 tablespoons of the butter over medium-high heat.

3. 3

   Add the onions and cook, stirring, until soft, about 3 minutes.

4. 4

   Add the garlic and cook until fragrant, about 30 seconds.

5. 5

   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. 6

   Add the Cognac and cook until most of the liquid is evaporated and the livers are cooked through but still tender.

7. 7

   Remove from the heat and let cool slightly.

8. 8

   Discard the bay leaves.

9. 9

   In a food processor, puree the liver mixture.

10. 10

    Add the remaining butter in pieces and pulse to blend.

11. 11

    Fold in the remaining 1 tablespoon peppercorns and adjust the seasoning, to taste.

12. 12

    Pack the pate into 6 individual ramekins or small molds, about 4 ounces each.

13. 13

    Cover with plastic and refrigerate until firm, at least 6 hours.

14. 14

    To serve, place the ramekins on individual plates.

15. 15

    Garnish the tops with parsley and surround with croutons.

16. 16

    Serve with cornichons on the side.

* Per serving · 4 servings · Values may vary.

No additional tips available.