Chicken Liver Pate With Green Peppercorns - cooking recipe

Ingredients

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

Preparation

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