Liver Pate Recipe

Ingredients:

Cracked pepper (black)
1/2 teaspoon of salt
1 Tablespoon of cognac
1 pound of chicken liver
2 celery ribs; chopped
1 teaspoon of mixed dried peppercorns
2 bayleaves
1 teaspoon of thyme
1/2 c of finely-diced onion
1/2 c of softened butter

Instructions:

Have onions sauteed w/ thyme, garlic & bayleaf for about 25 mins. You place livers, extra bayleaf, peppercorns & celery in saucepan then add water enough to cover. Boil then simmer about 10 mins. Drain well, discard bayleaf, peppercorns & celery.

Have the onion-mixture pureed w/ cognac & livers in processor. You add remaining butter then puree ’til smoothened. Transfer into containers then refrigerate about 4 hrs.

Set at room-temp 30 mins prior to serving. Best when served w/ frenchbread.

>> Liver Pate Recipe