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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.

Recipe Summary

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Average: 4.1 (17 votes)

Nutrition Rank

Nutrition Facts

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


Pate Maison Recipe