Chicken Liver Pate (Silver Palate)

Ingredients:
6 Tbsp. unsalted butter
1/2 cup finely minced yellow onion
2 garlic cloves, chopped
1 tsp. dried thyme
1/2 cup celery tops
10 black peppercorns
2 bay leaves
6 cups water
1 lb. chicken livers
2 Tbsp. cognac (can substitute brandy)
1/2 tsp. salt
1/2 tsp. ground allspice
5 tsp. water-packed green peppercorns, drained
1/4 cup heavy cream

Method:

Melt butter in a small skillet. Add onions, garlic and thyme. Cover and cook over medium-low heat for 25 minutes.

Meanwhile, place celery tops, black peppercorns, bay leaves and water in a medium-large saucepan. Bring to a boil. Reduce heat to a simmer and cook for 10 minutes.
Add chicken livers to water mixture in saucepan and simmer for 10 more minutes.

Liver should be slightly pink inside when done.

Drain chicken livers, discarding water and other ingredients in saucepan.

Place livers in a food processor with butter and onion mixture. Pulse several times to chop the liver. Add cognac, salt, allspice, and 4 tsp. green peppercorns. Process until smooth.

Add cream to liver mixture in food processor; process until smooth. Transfer to a bowl; stir in remaining teaspoon of green peppercorns.

Transfer pate into one 2-cup terrine (or two 1-cup crocks). Cover and refrigerate 4 hours. Let stand 30 minutes before serving.

From the Silver Palate Cookbook (1982)