Name: Chicken Liver Pate with Green Peppercorns
Yield: 2 cups, at least 8 portions
Ingredients: 5 teaspoons water-packed green peppercorns, drained; ½ cup celery tops (leaves); 10 whole black peppercorns; ½ teaspoon salt; 6 cups water; 2 bay leaves; 2 tablespoons Cognac; ½ teaspoon ground allspice; 1 pound chicken livers; 1 teaspoon dried thyme; ½ cup finely minced yellow onion; 2 garlic cloves, peeled and chopped; Freshly ground black pepper, to taste; 6 tablespoons (¾ stick) unsalted butter; ¼ cup heavy cream

Melt the butter in a skillet over medium heat. Add the onion, garlic, and thyme and cook, covered, until the onion is tender and lightly colored, about 25 minutes.

Meanwhile add the celery tops, peppercorns, and bay leaves to 6 cups water in a saucepan. Bring to a boil, reduce the heat, and simmer for 10 minutes.

Add the chicken livers to the saucepan

Chicken Liver Pate with Green Peppercorns

Ingredients

Method

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