• Prep Time:
  • Cooking Time:
  • Serves: 10 Servings

Pate Maison Ala Silver Palate

  • Recipe Submitted by on

Category: Appetizers

 Ingredients List

  • 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

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

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