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