A Smooth And Creamy Pate

• 16 ounces chicken livers
• 1/2 cup milk, approximately
• 1/2 cup (8 tablespoons) unsalted butter, softened
• 6 tablespoons heavy cream
• Salt and freshly ground black pepper to taste
• 2 to 3 tablespoons brandy
• 2 to 3 tablespoons green peppercorns, optional
• 1/4 cup (4 tablespoons) cold unsalted butter, cubed

1. Trim livers of little sinews or dark spots.
2. Place in a bowl and add milk to cover.
3. Set aside 30 minutes.
4. Melt one-third of the softened butter, about 2 1/2 tablespoons, in a shallow skillet over medium-high heat.
5. Drain livers.
6. When butter starts to foam, slip livers into pan (they will spit) and saute quickly, turning once, until lightly crusted and golden outside and cooked but still pink in the center.
7. Place contents of pan, remaining softened butter, cream and salt and pepper into a blender or food processor and puree.
8. Bring brandy to a boil in the skillet, add to the blender or food processor and briefly process again.
9. Taste and add salt and pepper as needed, remembering that the pate will be served chilled so the seasoning will not be as strong.
10. Pass pate through a fine sieve into a bowl, fold in green peppercorns if desired, then transfer to a ceramic terrine or serving bowl.
11. Smooth top and refrigerate for 30 minutes, uncovered.
12. Meanwhile, melt remaining butter and skim off solids.
13. Pour clarified butter over pate to seal top, cover with plastic wrap, and return to refrigerator at least 3 hours or overnight.

chicken livers, milk, unsalted butter, heavy cream, salt, brandy, green peppercorns, cold unsalted butter

Taken from cooking.nytimes.com/recipes/10990 (may not work)