Chicken Liver Parfait With Green Peppercorns (Gravetye Manor)

• 8 ounces butter
• 7 ounces pork back fat
• 4 tablespoons golden raisins, soaked in 2 tablespoons Madeira and 2 tablespoons Port overnight
• 18 ounces chicken livers, marinated overnight in milk
• 12 green peppercorns
• Salt and freshly ground black pepper to taste
• 1 sprig fresh thyme

1. Melt butter over very low heat.
2. Remove from heat and allow to sit until sediment settles on the bottom.
3. Strain carefully through several thicknesses of cheesecloth, discarding sediment.
4. Line a 10-inch by 3-inch terrine with thin slices of the pork fat.
5. Drain the raisins, reserving the liquid.
6. Pat raisins dry on paper towel.
7. Strain the milk from the livers.
8. Place the livers in blender and with the power on slowly add warm clarified butter, processing until livers are pureed.
9. Add the soaking liquid and process until smooth.
10. Stir in all the remaining ingredients.
11. Adjust seasonings.
12. Pour the mixture into the prepared terrine; place the sprig of thyme on top and cover with pork fat.
13. Place in a pan containing boiling water and place in 350-degree oven.
14. Cook until the top is quite firm when pressed, about an hour to an hour and 10 minutes.
15. Remove from hot water bath and cool.
16. Refrigerate and chill completely.
17. Slice when cold and serve.
18. It is excellent with brioche toast.

butter, pork back, golden raisins, chicken livers, salt, thyme

Taken from cooking.nytimes.com/recipes/2510 (may not work)