Ingredients
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1 tablespoon cognac
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6 cups water
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10 black peppercorns
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1 cup finely chopped celery
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2 large bay leaves
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1 lb chicken liver
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6 tablespoons unsalted butter
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3 garlic cloves, minced
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1/2 cup minced onion
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2 teaspoons salt
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1 teaspoon dried thyme
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1/2 teaspoon ground allspice
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5 teaspoons water-packed green peppercorns (divided)
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1/4 cup whipping cream
Instructions
- In a large saucepan or cooking pot, add water and bring to boil.
- Add black peppercorns, celery, and bay leaves.
- Reduce heat and simmer for 10 minutes.
- Add chicken livers and cook gently for another 10 minutes.
- Drain, remove livers and set aside.
- In a small saucepan, heat butter, add onion and garlic and cook until onion is translucent, about 4 minutes.
- Transfer onion/garlic to a food processor.
- Add chicken, cognac, salt, thyme, allspice and four teaspoons of green peppercorns.
- Process until smooth.
- Pour in whipping cream, process until incorporated and transfer to a mixing bowl.
- Stir in remaining 1 teaspoon of green peppercorns.
- Mold into small ramekins and refrigerate.
- Unmold before serving.
- Serve with toast points or crackers of your choice.