Pâté de Foie de Volaille © THeffelfinger & ejmorris 2000, 2001, 2002, 2007
Chicken Liver Pate with Green Peppercorns and a Gelatine Topping

Ingredients makes a generous 2 cups

pate: gelatine topping: Preparation
  1. pate: Gently sauté onion, garlic and thyme in butter until onion is soft and lightly coloured.
  2. Add celery tops, 15 peppercorns and bay leaves to water in a large saucepan. Bring to a boil, then simmer about 10 minutes.
  3. Add livers to water and gently simmer for about 10 minutes. The livers should still be slightly pink inside.
  4. Drain livers, discarding celery tops, peppercorns and bay leaves.
  5. Put livers, onion mixture in a steel bladed food processor. Add cream, Cognac (substitute brandy or whisky - or any liquor that has seen some oak aging), salt, pepper, allspice and 5 tsp of green peppercorns.
  6. Put mixture into serving terrines. Evenly divide the rest of the green peppercorns and stir into the pate. Refrigerate for at least 2 hours to set the pate. It will be quite loose when you first put it in the fridge.
  7. gelatine topping: For dissolving the gelatine, follow the directions on the gelatine box. Before pouring jelly mixture over pate carefully put the bowl of mixed gelatine into a bowl of ice water (N.B. The ice water should stay well away from the jelly mixture) and stir to drop the temperature to below room temperature. Pour the jelly mixture over the pate and carefully drop a fresh bay leaf or sprig of fresh thyme and a few dry red peppercorns on top of the jelly. Refrigerate to set. (If you are very patient, you can constantly look to see when the jelly has half set and then put the garnish on top.)

Let the pate sit at room temperature for about 15 minutes before serving as an appetizer with Melba toast, water crackers or crusty bread.

Adapted from a recipe in The Silver Palate Cookbook by Julee Rosso & Sheila Lukins, Workman Publishing, New York

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