|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.