Chicken Liver Pate with Green Peppercorns

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

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