Chicken Liver Pate With Green Peppercorns
|Sweet butter||6 Tablespoon|
|Yellow onion||1⁄2 Cup (8 tbs), finely minced|
|Garlic||2 Clove (10 gm), peeled and chopped|
|Dried thyme||1 Teaspoon|
|Celery tops||1⁄2 Cup (8 tbs)|
|Water||2 Cup (32 tbs)|
|Chicken livers||1 Pound|
|Ground allspice||1⁄2 Teaspoon|
|Water packed green peppercorns||5 Teaspoon, drained|
|Heavy cream||1⁄4 Cup (4 tbs)|
Melt the butter in a skillet.
Add the onion, garlic and thyme and cook, covered, over medium heat for about 25 minutes, or until onion is tender and lightly colored.
Meanwhile add celery tops, peppercorns and bay leaves to 6 cups water in a saucepan.
Bring to a boil, reduce heat, and simmer for 10 minutes.
Add chicken livers to water and simmer gently for about 10 minutes; livers should still be slightly pink inside.
Drain the livers, discard celery tops, bay leaves and peppercorns, and place livers, butter, onion and garlic in the bowl of a food processor fitted with a steel blade.
Add Cognac, salt, pepper, allspice and 4 teaspoons of the green peppercorns.
Process until smooth.
Pour in the cream and process again to blend.
Transfer to a bowl and stir in remaining teaspoon of green peppercorns.