Prep Time: 25 min, Inactive Prep Time: 6 hr 0 min, Cook Time: 15 min,
- 1 pound fresh chicken livers, cleaned
- 1 cup milk (aprox)
- 4 tablespoons cold unsalted butter, cut into pieces
- 1 cup chopped yellow onions
- 2 teaspoons minced garlic
- 2 tablespoons green peppercorns, drained
- 2 bay leaves
- 1 teaspoon chopped fresh thyme leaves
- 1/2 teaspoon salt
- 1/2 teaspoon tarragon
- 1/8 teaspoon cardamom
- 1/8 teaspoon allspice
- 1/4 teaspoon cinnamon
- 2 ounces cream cheese
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup Cognac or brandy
- Chopped parsley leaves, for garnish
- baguette, pain de mie, toast points, or crackers, accompaniment
- French cornichons, optional accompaniment
In a bowl, soak the livers in the milk for 2 hours. Drain well.
In a large saute pan or skillet, melt 4 tablespoons of the butter over medium-high heat. Add the onions and cook, stirring, until soft, about 3 minutes. Add the garlic and cook until fragrant, about 30 seconds. 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. Add the Cognac and cook until most of the liquid is evaporated and the livers are cooked through but still tender.
Remove from the heat and let cool slightly. Discard the bay leaves.
In a food processor, puree the liver mixture. Add the cream cheese in pieces, tarragon, cardamom, cinnamon and allspice, and pulse to blend. Fold in the remaining 1 tablespoon peppercorns and adjust the seasoning, to taste.
Pack the pate into 6 individual ramekins or small molds, about 4 ounces each. Cover with cling film (press the film down firmly on top of the terrine), and refrigerate until firm, at least 6 hours.
To serve, place the ramekins on individual plates. Garnish the tops with parsley and surround with toast points. Serve with cornichons on the side.