Pate maison ala silver palate

Yield: 10 servings

Measure Ingredient
2 smalls Celery ribs with leaves
4 Whole peppercorns
6 cups Water
1 teaspoon Salt
1 pounds Chicken livers
Tiny pinch of cayenne pepper
½ pounds (2 sticks) sweet butter
2 teaspoons Dry mustard
½ teaspoon Grated nutmeg
¼ teaspoon Ground cloves
¼ cup Roughly chopped onion
1 small Garlic clove
¼ cup Calvados
½ cup Dried currants

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 Source: The Silver Palate Restaurant, NYC

Similar recipes