Pate Maison Recipe
Ingredients
| 2 small celery ribs with leaves | ||
| Whole peppercorns | 4 To taste | |
| Water | 6 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Chicken livers | 1 pound | |
| Tiny pinch of cayenne pepper | ||
| Butter | 1/2 pound | |
| Dry mustard | 2 Teaspoon | |
| Nutmeg | 1/2 Teaspoon, grated | |
| Ground cloves | 1/4 Teaspoon | |
| 1/4 cup roughly chopped yellow onion | ||
| Garlic | 1 Clove (5gm) | |
| Calvados | 1/4 Cup (16 tbs) | |
| Currants | 1/2 Cup (16 tbs), dried | |
Directions
Add celery and peppercorns to 6 cups water in a saucepan.
Add the salt.
Bring to a boil, reduce heat, and simmer for 10 minutes.
Add chicken livers and simmer very gently for about 10 minutes; livers should still be slightly pink inside.
Drain livers, 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.
Scrape into a bowl, stir in currants, and transfer the pate to a 3 to 4 cup crock or terrine.
Smooth the top of the pate, cover, and refrigerate for at least 4 hours.
Allow the pate to stand at room temperature for 30 minutes before serving.
Add the salt.
Bring to a boil, reduce heat, and simmer for 10 minutes.
Add chicken livers and simmer very gently for about 10 minutes; livers should still be slightly pink inside.
Drain livers, 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.
Scrape into a bowl, stir in currants, and transfer the pate to a 3 to 4 cup crock or terrine.
Smooth the top of the pate, cover, and refrigerate for at least 4 hours.
Allow the pate to stand at room temperature for 30 minutes before serving.
Chef
