Pate maison ala silver palate

10 servings

Ingredients

QuantityIngredient
2smallsCelery ribs with leaves
4Whole peppercorns
6cupsWater
1teaspoonSalt
1poundsChicken livers
Tiny pinch of cayenne pepper
½pounds(2 sticks) sweet butter
2teaspoonsDry mustard
½teaspoonGrated nutmeg
¼teaspoonGround cloves
¼cupRoughly chopped onion
1smallGarlic clove
¼cupCalvados
½cupDried currants

Directions

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