*  Exported from  MasterCook  *
 
                       PATE MAISON ALA SILVER PALATE
 
 Recipe By     : 
 Serving Size  : 10   Preparation Time :0:00
 Categories    : Appetizers
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       sm           Celery ribs with leaves
    4                    Whole peppercorns
    6       c            Water
    1       t            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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