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PATE MAISON ALA SILVER PALATE

Category:    Appetizers
Yield:10 servings
 
      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
 
  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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