Chicken Liver Pate

From the Kitchen of Brett Broussard

Terrine de Foies de Volaille
1 pound fresh chicken livers
1 cup milk
1 stick butter
1 cup onion, chopped
2 teaspoons garlic, minced
2 tablespoons green peppercorns
2 bay leaves
1 teaspoon fresh thyme
1/2 teaspoon salt
1/2 teaspoon fresh pepper
1/4 cup Cognac or brandy
parsley, chopped

Soak chicken livers in milk for 2 hours (DRAIN WELL)
Melt 4 tbsp. butter and saute onions (3 min). Add garlic, then chicken livers and 1 tbsp. peppercorns, bay leaves, thyme, salt
and pepper. Cook for about 5 minutes. Add Cognac.
Remove from head and let cool slightly. Discard bay leaves.
Puree the mixture in a food processor. Add the remaining butter in pieces and pulse to blend. Fold in remaining peppercors and adjust seasoning.
Refrigerate till firm, about 6 hours.