Chicken Liver Mousse

 Ingredients:

6 cups water
10 black peppercorns
1 cup finely chopped celery
2 large bay leaves
1 lb chicken liver
6 tablespoons unsalted butter
3 garlic cloves, minced
1/2 cup minced onion
1 tablespoon cognac
2 teaspoons salt
1 teaspoon dried thyme
1/2 teaspoon ground allspice
5 teaspoons water-packed green peppercorns (divided)
1/4 cup whipping cream

Directions:

1 In a large saucepan or cooking pot, add water and bring to boil.
2 Add black peppercorns, celery, and bay leaves.
3 Reduce heat and simmer for 10 minutes.
4 Add chicken livers and cook gently for another 10 minutes.
5 Drain, remove livers and set aside.
6 In a small saucepan, heat butter, add onion and garlic and cook until onion is translucent, about 4 minutes.
7 Transfer onion/garlic to a food processor.
8 Add chicken, cognac, salt, thyme, allspice and four teaspoons of green peppercorns.
9 Process until smooth.
10 Pour in whipping cream, process until incorporated and transfer to a mixing bowl.
11 Stir in remaining 1 teaspoon of green peppercorns.
12 Mold into small ramekins and refrigerate.
13 Unmold before serving.
14 Serve with toast points or crackers of your choice.

Source:food.com