A Smooth And Creamy Pâté

Preparation

1. Step 1

   Trim livers of little sinews or dark spots. Place in a bowl and add milk to cover. Set aside 30 minutes.

2. Step 2

   Melt one-third of the softened butter, about 2½ tablespoons, in a shallow skillet over medium-high heat. Drain livers. When butter starts to foam, slip livers into pan (they will spit) and sauté quickly, turning once, until lightly crusted and golden outside and cooked but still pink in the center.

3. Step 3

   Place contents of pan, remaining softened butter, cream and salt and pepper into a blender or food processor and purée.

4. Step 4

   Bring brandy to a boil in the skillet, add to the blender or food processor and briefly process again. Taste and add salt and pepper as needed, remembering that the pâté will be served chilled so the seasoning will not be as strong.

5. Step 5

   Pass pâté through a fine sieve into a bowl, fold in green peppercorns if desired, then transfer to a ceramic terrine or serving bowl. Smooth top and refrigerate for 30 minutes, uncovered. Meanwhile, melt remaining butter and skim off solids.

6. Step 6

   Pour clarified butter over pâté to seal top, cover with plastic wrap, and return to refrigerator at least 3 hours or overnight.