Tonemid's Notes:
Expand8 ounces salted butter Ask a question about this ingredient
1 1/2 onions (4-5 oz.), finely chopped Ask a question about this ingredient
3 garlic cloves, crushed Ask a question about this ingredient
1 pound chicken livers, cleaned and rinsed Ask a question about this ingredient
2 tablespoons brandy Ask a question about this ingredient
Salt and freshly ground black pepper Ask a question about this ingredient
1/2 tablespoon pickled green peppercorns, coarsely chopped Ask a question about this ingredient
Gently fry the onions in approx. half the butter until soft and translucent.
Ask a question about this stepAdd the garlic, and cook for one minute more, or until fragrant. Remove onion and garlic from pan with a slotted spoon. Reserve.
Ask a question about this stepTurn the temperature up, and brown the livers in the remaining butter on all sides. Add brandy, and let reduce a bit.
Ask a question about this stepPlace onions, livers and remaining cold butter in a food processor, and process until smooth. Add salt and pepper to taste. Stir in chopped green peppercorns. Chill in ramekins.
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Miranda is an editor at Food52.
