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Reviewed Chicken Liver Pate: Terrine de Foies de Volaille

Jan 23, 2013 in Food Network Community Toolbox on

@ LeBiz - the use of the milk is not for a marinade but rather soaking the livers in milk draws out blood and mellows the gamey flavor of the meat. I increased the amount of green peppercorns by another tablespoon because I was specifically looking for peppercorn pate and this is pretty close to filling my expectations."

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