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   Ingredients :
6 tablespoons unsalted butter
cup white onion, finely minced
2 garlic cloves, finely chopped
1 teaspoon dried thyme
cup celery, cut in large pieces
10 black peppercorns
2 bay leaves
6 cups water
1 lb (425 g) chicken liver
2 tablespoons Cognac or Port
teaspoon salt
teaspoon ground allspice
5 teaspoons water-packed green peppercorns, drained
1/4 cup heavy cream


Melt butter in a skillet. Add onion, garlic and thyme. Cook, covered, over medium heat for about 20 minutes, or until onion is tender and lightly colored.

Combine black peppercorns, celery and bay leaves with water in a saucepan. Bring to a boil, reduce heat and simmer for 10 minutes. Add chicken livers and simmer for 10 minutes. Livers should still slightly pink inside.

Drain the livers and discard celery, bay leaves and peppercorns.

Place livers with onion and garlic mixture in a food processor. Add Cognac, salt, pepper, allspice and 4 teaspoons of green peppercorn.

Process until smooth.

Pour in cream and process again to blend. Transfer to a bowl and stir remaining green pepper.

Transfer pate mixture to 2 one cup mold or 1 two cup molds lined with plastic film.Refrigerate for at least 4 hours before serving.

Let pate stand at room temperature for 30 minutes before serving. Serve with melba toasts.

2 cups, 8 portions
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