Pate Maison Ala Silver Palate

10 Servings

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Pate Maison Ala Silver Palate Ingredients

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

Instructions for Pate Maison Ala Silver Palate

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 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber2.zip

Main Ingredient: ChickenCuisine: Uncategorized

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