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
ounces salted butter
onions (4-5 oz.), finely chopped
garlic cloves, crushed
pound chicken livers, cleaned and rinsed
Salt and freshly ground black pepper
tablespoon pickled green peppercorns, coarsely chopped
- Gently fry the onions in approx. half the butter until soft and translucent.
- Add the garlic, and cook for one minute more, or until fragrant. Remove onion and garlic from pan with a slotted spoon. Reserve.
- Turn the temperature up, and brown the livers in the remaining butter on all sides. Add brandy, and let reduce a bit.
- 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.
- This recipe was entered in the contest for Your Best Nose to Tail Recipe