This is a poached liver paté, very smooth in texture.
1. °Clarify the butter - remove butter milk
2. °Puree the liver in a blender & pass through an Étamine (fine sieve)
3. °Sauté garlic and shallots in the 1 tbsp butter, deglaze with the white wine and reduce.
4. °Reduce the port and brandy to a syrup consistency
5. °Place the pureed liver in the blender and add the 2 whole eggs, while the blender is running, on medium speed, add the clarified butter slowly, (as you would making a mayonnaise or hollandaise) then add the wine reduction and the seasonings.
5. °Pour the liver mixture into a clean bowl and add the rinsed, dried off peppercorns and chopped truffles, check the seasonings! (That's the best part, Bonne appetite!)
6. °Pour into a ceramic terrine mold, cover the mold with it's cover and wrap the whole terrine with aluminum foil.
7. ° Place the mold into a bain-marie filled with water as far up as possible without getting water into the mold, bake in a pre-heated oven at exactly 180 F. for 1 hour.
°Do not let the temperature get higher than 180 F. !! very Important.
°Chill overnite, do not remove the paté from the mold, serve out of the mold.
by Chef Ulrich Koepf