|Celery ribs||2 Small (With Leaves)|
|Water||6 Cup (96 tbs)|
|Chicken livers||1 Pound|
|Cayenne pepper||1 Pinch|
|Sweet butter||1⁄2 Pound|
|Dry mustard||2 Teaspoon|
|Grated nutmeg||1⁄2 Teaspoon|
|Ground cloves||1⁄4 Teaspoon|
|Chopped yellow onion||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm)|
|Calvados||1⁄4 Cup (4 tbs)|
|Currants||1⁄2 Cup (8 tbs), dried|
Add celery and peppercorns to 6 cups water in a saucepan.
Add the salt.
Bring to a boil, reduce heat, and simmer for 10 minutes.
Add chicken livers and simmer very gently for about 10 minutes; livers should still be slightly pink inside.
Drain livers, 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.
Scrape into a bowl, stir in currants, and transfer the pate to a 3 to 4 cup crock or terrine.
Smooth the top of the pate, cover, and refrigerate for at least 4 hours.
Allow the pate to stand at room temperature for 30 minutes before serving.
Serving size: Complete recipe
Calories 2390 Calories from Fat 1827
% Daily Value*
Total Fat 208 g320.1%
Saturated Fat 124.4 g621.8%
Trans Fat 0.3 g
Cholesterol 2052.7 mg684.2%
Sodium 2318.6 mg96.6%
Total Carbohydrates 22 g7.3%
Dietary Fiber 5.1 g20.5%
Sugars 10 g
Protein 81 g162.4%
Vitamin A 1127.5% Vitamin C 180.7%
Calcium 15.1% Iron 233.3%
*Based on a 2000 Calorie diet