04 April, 1996

Chicken Liver Pâté with Green Peppercorns | The Silver Palate Cookbook

Excellent flavor and texture makes this recipe a classic.


Chicken Liver Pâté with Green Peppercorns ingredients
Makes 2 cups (at least 8 portions)
6 Tbsp sweet butter
1/2 cup finely minced yellow onion
2 garlic cloves, peeled and chopped
1 tsp dried thyme
1/2 cup celery tops
10 black peppercorns
2 bay leaves
6 cups water
1-lb chicken livers (video about cleaning)
2 Tbsp Cognac
1/2 tsp salt
1/2 tsp ground allspice
5 tsp water-packed green peppercorns, drained
1/4 cup heavy cream

For serving
Baguette slices or

Chicken Liver Pâté with Green Peppercorns Directions
Melt the butter in a skillet. Add the onion, garlic and thyme, and cook, covered, over Medium heat until onion is tender and lightly colored, about twenty-five (25) minutes.

Meanwhile add celery tops, peppercorns and bay leaves to 6 cups water in a saucepan. Bring to a boil; then, reduce heat and simmer for ten (10) minutes.

Add chicken livers to water and simmer gently for about ten (10) minutes. Livers should still be slightly pink inside. Drain the livers; discard celery tops, bay leaves and peppercorns.

Place livers, butter, onion and garlic in the bowl of a food processor fitted with a steel blade. Add Cognac, salt, pepper, allspice and 4 tsp of the green peppercorns; process until smooth.

Pour in the cream and process again to blend. Transfer to a bowl and stir in remaining tsp of green peppercorns.

Scrape mixture into a 2-cup terrine, cover, and refrigerate for at least four (4) hours before serving.

Let stand at room temperature for thirty (30) minutes before serving with baguette slices or crackers.

Very slightly adapts Sheila Lukins and Julee RossoThe Silver Palate Cookbook - Delicious Recipes, Menus, Tips, Lore from Manhattan's Celebrated Gourmet Food Shop (Workman Publishing, 1982), 25.

Page last modified 21 December 2015