|1 pound||pork liver||455 gm (a bit more if not using chicken livers)|
|½ pound||chicken livers||225 gm (optional)|
|6 -12||whole black peppercorns|
|½ - 1 teaspoon||salt||2 - 5 ml|
|2 - 3||bay leaves|
|2 - 6 tablespoons||butter||30 - 90 ml|
|½ - 1 teaspoon||rosemary||2 - 5ml|
Put liver, pepper, salt, and bay leaves in saucepan. Add enough water to cover. Simmer about one hour (at least ½ cup (125 ml) of water must be left in pot).
Remove from heat and let get cool for at least 30 minutes. Strain (retaining liquid) and puree liver in Cuisinart or blender. Make sure it is very fine.
Return to saucepan and add rosemary, remaining pot liquid and some of the butter. Heat on very low heat. Mix well and taste. Add more salt, pepper, and/or rosemary to taste.
Keep stirring (with a whisk) and adding butter until it feels almost like very heavy whipped cream, and has turned a lighter colour.
Put into one large bowl, or several small bowls. Cover with foil or plastic wrap, and refrigerate (or freeze).
Makes enough liver pâté for a big party; it can be one of the dishes offered at a smorgasbord. Alternately, you can just spread it on a slice of bread, for a week of eating it everyday. (Latvians often spread it on bread and eat it for breakfast with their coffee!)