PATE MAISON ALA SILVER PALATE

Ingredients:

• 2 sm Celery ribs with leaves
• 4 Whole peppercorns
• 6 c Water
• 1 t 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

Preparation:

• 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.