PATE MAISON ALA SILVER PALATE
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
About 3 cups pate, or 8+ servings
Source: The Silver Palate Restaurant, NYC
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