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Pate Maison Ala Silver Palate Recipe

  • 10servings

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Source: www.appetizer.recipes.ubr.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B1, B2, B6, B9, B12, H, C, D, P
MineralsNatrium, Chromium, Silicon, Iron, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 sm Celery ribs with leaves

  2. 4 Whole peppercorns

  3. 6 c

  4. Water

  5. 1 ts

  6. Salt

  7. 1 lb. Chicken livers

  8. Tiny pinch of cayenne pepper 1/2

  9. 2 sticks

  10. 2 ts

  11. Dry mustard 1/2

  12. Grated nutmeg 1/4

  13. ts

  14. Ground cloves 1/4

  15. Roughly chopped onion

  16. 1 sm Garlic clove

  17. Calvados 1/2

  18. c

  19. Dried currants

Instructions Jump to Ingredients ↑

  1. Add celery and peppercorns to 6 cups water in a saucepan.

  2. Add the salt and bring to a boil.

  3. Reduce heat and simmer for 10 minutes.

  4. Add chicken livers and simmer very gently for about 10 minutes; livers should still be pink inside (slightly).

  5. Drain; discard celery and peppercorns, and place livers in the bowl of a food processor fitted with a steel blade.

  6. Add remaining ingredients except currants and process until well blended and very smooth.

  7. Scrape into a bowl, stir in currants, and transfer pate to a 3-4 cup crock or terrine.

  8. Smooth the top of the pate, cover, and refrigerate at least 4 hours.

  9. Allow the pate to stand at room temp for about 30 minutes before serving.

  10. About 3 cups pate, or 8+ servings

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