Side Pannel
Pate Maison Ala Silver Palate
Pate Maison Ala Silver Palate
- Recipe Submitted by ADMIN on 09/26/2007
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
Directions
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
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
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