Chicken liver paté

The recipe is from Emeril Lagasse. The materials are inexpensive and whole endeavor takes less than an hour. The result is wicked good. I highly recommend this. Directions are at the link. I added a chopped shallot. The livers were done before the reduction was complete so I removed them and completed the cooking process. Emeril calls for cognac, but I used Christian Brothers brandy. Vodka would also work. Some of the commenters substituted capers for the green pepper, but the pepper adds a nice, spicy tang and is preferable in my opinion. Stir 20 or so whole pepper corns into the finished pate. Letting it mellow overnight in the fridge improves the flavor.

1 pound fresh chicken livers, cleaned (use scissors to clip bits of fat or connective tissue)
1 cup milk (for soaking the livers)
1 stick cold unsalted butter, cut into pieces
1 cup chopped yellow onions
2 teaspoons minced garlic
2 tablespoons green peppercorns, drained
2 bay leaves
1 teaspoon chopped fresh thyme leaves
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup Cognac or brandy
Chopped parsley leaves, for garnish
French bread croutons


http://www.foodnetwork.com/recipes/emeril-lagasse/chicken-liver-pate-terrine-de-foies-de-volaille-recipe.html