History

• Foie gras has a place in Egyptian history, according to the Artisan Sonoma Foie Gras website. "Egyptians, Hebrews and Greeks used soaked wheat to feed the waterfowl, while the Romans used figs," the website says. "The result was an enlarged fatty liver which has been the highlight of the finest gastronomy in the world for over 4,000 years."

Main Ingredient

• Wild ducks and geese "gorge themselves prior to migration to temporarily store fat in their liver and skin," reports the Sonoma Artisan Foie Gras website. These fatty livers are the base of pate de foie gras.

Other Ingredients

• To make Emeril Lagasse's Terrine de Foies de Volaille, you will need 1 lb. chicken or other game livers, plus the following ingredients: 1 cup milk, a stick of unsalted butter, 1 cup chopped onions, 1/4 cup cognac or brandy, 2 bay leaves, 1 tsp. chopped fresh thyme leaves, 2 tsp. minced garlic, 2 tbsp. green peppercorns, 1/2 tsp. salt and 1/2 tsp. pepper, according to the Food Network.

Prep Work

• Before making the pate, you will need to soak your livers in the milk for about two hours and then drain, according to The Food Network. Also, you need to drain your peppercorns and keep your unsalted butter cold.

Cooking

• Melt 4 tbsp. of the unsalted butter in a large skillet and cook the onions for about three minutes. Then, add the garlic and cook for about 30 seconds. Add the chicken livers, 1 tbsp. of the peppercorns, bay leaves, thyme, salt and pepper and cook about five minutes, until the livers are browned on the outside and still slightly pink on the inside. Then add the cognac or brandy and keep the mixture on the heat "until most of the liquid is evaporated and the livers are cooked through but still tender," the Food Network advises. Take the skillet off the flame, take out the bay leaves, and empty the mixture into a food processor. Puree the mixture, add the remaining butter and pulse to blend. Finally, add the last of the peppercorns. Refrigerate for about six hours.