Green Peppercorn Pate

6 T butter
1/2 c minced onion
3 cloves garlic, minced
1 t thyme
celery tops
12 black peppercorns
1 lb chicken livers
1/2 t salt
5 t green peppercorns, hydrated
1/2 t allspice
2 T cognac
ground pepper to taste
1/4 c heavy cream

Gently saute onion, garlic, and thyme in the butter for 25 min.

Simmer celery tops and black peppercorns in 6 cups water for 10 min.  Add chicken livers for another 10 min.

Put chicken livers in f ood processor.  Add onion mix ture, 4 t of green peppercorns, salt, allspice, cognac and the cream. Blend.

Stir in remaining green peppercorns and pepper to taste.  Refrigerate.