Chicken Liver Pate with Green Peppercorns

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

Preparation info

2 cups
, at least 8 portions

Difficulty
Easy

Appears in

The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

About

Ingredients

6 tablespoons (¾ stick) unsalted butter
½ cup finely minced yellow onion</

Starter
Gluten-free

Method

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