Pate Maison Ala Silver Palate
Serves:
Ingredients:
2
sm
Celery ribs with leaves
1/4
c
Calvados
1
sm
Garlic clove
1/4
c
Roughly chopped onion
1/4
ts
Ground cloves
1/2
ts
Grated nutmeg
2
ts
Dry mustard
1/2
lb
(2 sticks) sweet butter
Tiny pinch of cayenne pepper
1
lb
Chicken livers
1
ts
Salt
6
c
Water
4
Whole peppercorns
1/2
c
Dried currants
Method:
1.
Add celery and peppercorns to 6 cups water in a saucepan.
Add the salt and bring to a boil.
Reduce heat and simmer for 10 minutes.
2.
Add chicken livers and simmer very gently for about 10 minutes; livers should still be pink inside (slightly).
3.
Drain; discard celery and peppercorns, and place livers in the bowl of a food processor fitted with a steel blade.
Add remaining ingredients except currants and process until well blended and very smooth.
4.
Scrape into a bowl, stir in currants, and transfer pate to a 3-4 cup crock or terrine.
Smooth the top of the pate, cover, and refrigerate at least 4 hours.
Allow the pate to stand at room temp for about 30 minutes before serving.
About 3 cups pate, or 8+ servings