Liver Pate Maison Recipe

• 4 whole peppercorns
• 6 c. water
• 1 teaspoon salt
• 1 pound chicken livers
• Tiny healthy pinch of cayenne pepper
• 1/2 pound (2 sticks) sweet butter
• 2 teaspoon dry mustard
• 1/2 teaspoon grated nutmeg
• 1/4 teaspoon grnd cloves
• 1/4 c. roughly minced yellow onion
• 1 sm. garlic clove
• 1/4 c. apple brandy
• 1/2 c. dry currants
• 2 celery ribs with leaves

1. Add in celery and peppercorns to 6 c. water in a saucepan.
2. Add in the salt.
3. Bring to a boil, reduce heat and simmer for 10 min.
4. Add in chicken livers and simmer very gently for about 10 min; livers should still be slightly pink inside.
5. Drain livers, throw away celery and peppercorns and place livers in the bowl of a food processor fitted with a steel blade or possibly a blender.
6. Add in remaining ingredients except currants and mix till well blended and very smooth.
7. Scrape into a bowl.
8. Stir in currants and transfer the pate to a 3 to 4 c. crock or possibly tureen.
9. Smooth the top of the pate, cover and chill for at least 4 hrs.
10. Allow the pate to stand at room temperature for 30 min before serving.
11. Servings: 8 or possibly more portions.

peppercorns, water, salt, chicken livers, cayenne pepper, sweet butter, mustard, nutmeg, cloves, yellow onion, garlic, apple brandy, currants, celery

Taken from cookeatshare.com/recipes/liver-pate-maison-3415 (may not work)