| 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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