1 lb Chicken livers
Sea salt; to taste
Freshly-ground black pepper;
-to taste
4 tb Butter
1/2 lb Mushrooms; sliced thin
1/2 c Sliced green onions
2/3 c Dry red wine
2 Bay leaves
2 Garlic cloves; pressed
4 ts Drained green peppercorns
2 tb Mexican brandy

Clean the chicken livers, removing the connective tissue and any silver
skin. Season them with salt and pepper. In a large heavy skillet, over a
medium-high heat, melt the butter. Saute the chicken livers 5 minutes.
Remove them from the skillet and set aside. To the same skillet, add the
mushrooms and green onions. Cook 5 minutes. Add the wine, bay leaves, and
garlic. Cover the skillet and cook 15 minutes. Remove the bay leaves. In a
food processor fitted with a metal blade, place the contents of the
skillet, leaving the liquid in the skillet to reduce by half. Add the
chicken livers, green peppercorns, brandy, and reduced liquid to the
processor. Blend until very smooth. Add more salt, if needed. Spoon the
pate into a decorative container or bowl, and cover with foil. Chill for at
least 6 hours. Serve with toasted thinly sliced bagel rounds or toasted
French bread. This recipe yields about 2 cups.