| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Cyberealm, Mom’s best, Appetizers | 10 | Servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber2.zip
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