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Pate maison ala silver palate

Yield: 10 Servings

Ingredients:

• 2 sm Celery ribs with leaves
• 4 Whole peppercorns
• 6 c Water
• 1 ts Salt
• 1 lb Chicken livers Tiny pinch of cayenne pepper
• 1/2 lb (2 sticks) sweet butter
• 2 ts Dry mustard
• 1/2 ts Grated nutmeg
• 1/4 ts Ground cloves
• 1/4 c Roughly chopped onion
• 1 sm Garlic clove
• 1/4 c Calvados
• 1/2 c Dried currants

Instructions:

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

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