Pate Maison ala Silver Palate

* Exported from MasterCook *

Pate Maison ala Silver Palate

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 small Celery ribs with leaves
4 Whole peppercorns
6 cups Water
1 teaspoon Salt
1 pound Chicken livers
Tiny pinch of cayenne pepper
1/2 pound (2 sticks) sweet butter
2 teaspoons Dry mustard
1/2 teaspoon Grated nutmeg
1/4 teaspoon Ground cloves
1/4 cup Roughly chopped onion
1 small Garlic clove
1/4 cup Calvados
1/2 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

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