Yield: 10 servings
|2 smalls||Celery ribs with leaves|
|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|
|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