Chicken Liver Pate With Green Peppercorns

• 1 1/4 lbs pink chicken livers, trimmed
• 3/4 cup madeira wine, plus
• 2 tablespoons madeira wine
• 1 1/2 teaspoons salt
• 1/2 teaspoon white pepper
• 1/8 teaspoon nutmeg
• 3/4 teaspoon thyme
• 1 teaspoon marjoram
• 2 eggs, beaten
• 1 tablespoon unsalted butter
• 4 medium shallots, minced
• 2 tablespoons dry white wine
• 2 tablespoons cognac or 2 tablespoons brandy
• 3 tablespoons port wine
• 3/4 cup golden raisin, steeped in orange pekoe tea,drained.
• 2 tablespoons green peppercorns
• 2 bay leaves

1. Rinse chicken livers and pat dry.
2. Place livers in large bowl and pour over 3/4 cup Madeira and macerate for 1 hour.
3. Drain and puree in blender.
4. Pour in large bowl and add salt, pepper, nutmeg, thyme, marjoram and eggs.
5. Set aside.
6. Melt 1 T.
7. butter in skillet and cook shallots and garlic until soft.
8. Add wine, cognac, port and remaining madeira.
9. Flame and reduce to 1/2.
10. Remove from heat and cool slightly.
11. Add clarified butter slowly while beating vigorously with wooden spoon.
12. Sir in raisins and peppercorns.
13. Place in buttered 1 1/2 quart pate mold or souffle.
14. Place bay leaves atop.
15. Cover with double layer of foil and lid.
16. Place in boiling water bath.
17. Bake 325 degrees 3 hours.
18. Add water as needed.
19. Remove and cool on rack.
20. Chill in fridge 1 day before serving.

chicken livers, madeira wine, madeira wine, salt, white pepper, nutmeg, thyme, marjoram, eggs, unsalted butter, shallots, white wine, cognac, port wine, golden raisin, green peppercorns, bay leaves

Taken from www.food.com/recipe/chicken-liver-pate-with-green-peppercorns-110724 (may not work)