Pate Maison Ala Silver Palate

Recipe Ingredients

2 cups	220g / 7.8oz	Celery ribs with leaves (small)
4		Peppercorns
6 cups	1422ml	Water
1 teaspoon	5ml	Salt
1 lb	454g / 16oz	Chicken livers
		Tiny pinch of cayenne pepper
1/2 lb	227g / 8oz	Sweet butter - (2 sticks)
2 teaspoons	10ml	Dry mustard
1/2 teaspoon	2.5ml	Grated nutmeg
1/4 teaspoon	1.3ml	Ground cloves
1/4 cup	15g / 0.5oz	Roughly chopped onion
1 cup	237ml	Garlic clove (small)
1/4 cup	59ml	Calvados
1/2 cup	31g / 1.1oz	Dried currants

Recipe 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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