Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: soak livers in milk for at least 2 hours and drain well. melt 4 tablespoons butter in a saute pan over medium heat. add onions and cook until soft (about 3 minutes). add garlic and cook for about 1 minute. add livers, 1 tablespoons peppercorns, bay leaves, thyme, salt and pepper. cook stirring until livers are brown on outside and pink inside (about 5 minutes). add cognac and cook until most of the liquid is gone. cool. discard bay leaves. in food processor puree liver mixture. add remaining butter in pieces and pulsing to blend. fold in remaining tablespoon of green peppercorns and adjust seasonings to taste. pack in ramekins, cover and vacuum seal. refrigerate or freeze.

Target recipe: in a medium size saucepan, add water, chicken livers, sliced onion and bring to boil. the onion used in cooking the chicken livers absorbs and reduces the liver odor. reduce heat, cover and simmer for 20 minutes. when cooked, drain, remove onions and discard. cut away any hard muscle portions of the liver and discard. in a food processor or blender, add liver and sherry and process until smooth. add 1/4 cup of finely chopped onion, butter, salt, pepper, mace and blend well. remove pâté from food processor, form into a ball using 2 large spoons and place on a serving plate or platter. refrigerate for 1 hour to chill. serve with thinly sliced brown bread, rye crisp, crackers or chips. refrigerate any unused portion.