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 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
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