Martinulisse

Chicken Liver Pate


Soak 1 pound chicken livers in 1 cup  milk for 2 hours and drain.  Saute 1 cup chopped sweet onions in 4 tablespoons butter.  Add 2 teaspoons minced garlic for 30 seconds.  Add livers, 1 tablespoon green peppercorns, 2 bay leaves, 1 teaspoon thyme, and a pinch of salt and pepper. Cook until livers are a light pink.  Add ¼ cup brandy and cook until livers are done and pan is au sec, a fancy term for almost dry.  You may have to remove the livers and reduce the sauce.  Cool and discard bay leaves.  Puree in food processor and pulse in 4 tablespoons butter.

Refrigerate.  Serve with croutons and cornichons or as part of Beef Wellington.  Mangia, mangia!