CREAMY CHICKEN LIVER PATE
Number Of Ingredients 8
Steps:
- ~ Trim the livers of any sinews or dark spots. Place in a bowl and add the milk to cover. Set aside for 30 minutes. Melt 1/3 of the softened butter in a shallow skillet over medium -high heat. Drain the livers, when butter starts to foam, slip the livers into the pan and saute quickly, turning once, until lightly crusted and golden on the outside but still pink in the center. Place contents of pan, remaining butter, cream and salt and pepper into food processor and puree. Bring brandy to a boil in a skillet then add to the blender and process again. Taste and add salt and pepper as needed. Season slightly more than needed since it will be served cold. Pass pate through a fine sieve into a bowl and fold in green peppercorns if desired then transfer to a ceramic dish. Smooth the top and refrigerate for 30 minutes. Meanwhile, melt remaining butter and skim off the solids. Pour the clarified butter over pate to seal top. Cover with plastic wrap and refrigerate overnight.
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