Title: Pate Maison Ala Silver Palate
Categories: Appetizer
Yield: 10 Servings

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