Author Notes
This is my adaptation of a recipe from Leith's Cookery Bible. I love this pâté - it is equally good as a sandwich spread for breakfast and lunch, as it is as an elegant starter for a formal (or more casual) dinner party. —Tonemid
Ingredients
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8 ounces
salted butter
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1 1/2
onions (4-5 oz.), finely chopped
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3
garlic cloves, crushed
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1 pound
chicken livers, cleaned and rinsed
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2 tablespoons
brandy
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Salt and freshly ground black pepper
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1/2 tablespoon
pickled green peppercorns, coarsely chopped
Directions
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Gently fry the onions in approx. half the butter until soft and translucent.
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Add the garlic, and cook for one minute more, or until fragrant. Remove onion and garlic from pan with a slotted spoon. Reserve.
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Turn the temperature up, and brown the livers in the remaining butter on all sides. Add brandy, and let reduce a bit.
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Place onions, livers and remaining cold butter in a food processor, and process until smooth. Add salt and pepper to taste. Stir in chopped green peppercorns. Chill in ramekins.
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