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Pate Maison

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  Celery ribs 2 Small (With Leaves)
  Whole peppercorns 4
  Water 6 Cup (96 tbs)
  Salt 1 Teaspoon
  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.

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