Pate Maison Ala Silver Palate

• 2 small celery stalks with leaves
• 4 Whole peppercorns
• 6 cups water
• 1 teaspoon salt
• 1 pound chicken livers
• Tiny pinch cayenne pepper
• 1/2 pound butter, unsalted
• 2 teaspoons dry mustard
• 1/2 teaspoon nutmeg grated
• 1/4 teaspoon cloves ground
• 1/4 cup onions roughly chopped
• 1 small garlic cloves
• 1/4 cup calvados (apple brandy)
• 1/2 cup currants dried

1. Add celery and peppercorns to 6 cups water in a saucepan.
2. Add the salt and bring to a boil.
3. Reduce heat and simmer for 10 minutes.
4. Add chicken livers and simmer very gently for about 10 minutes; livers should be pink inside.
5. Drain; discard celery and peppercorns, and place livers in the bowl of a food processor fitted with a steel blade.
6. Add remaining ingredients except currants and process until well blended and very smooth.
7. Scrape into a bowl, stir in currants, and transfer pate to a 3 to 4 cup crock or terrine.
8. Smooth the top of the pate, cover, and refrigerate at least 4 hours.
9. Allow the pate to stand at room temp for about 30 minutes before serving.

celery, peppercorns, water, salt, chicken livers, cayenne pepper, butter, mustard, nutmeg, cloves ground, onions, garlic, calvados, currants dried

Taken from recipeland.com/recipe/v/pate-maison-ala-silver-palate-34860 (may not work)