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June 10, 2013

Pate Maison

The Pate was served as the first small plate at our wine club dinner.
Pamela provided the recipe.

INGREDIENTS
2 small celery ribs
4 whole peppercorns
6 cups water
1 tsp salt
1 lb chicken livers
tiny pinch of cayenne pepper
1/2 pound sweet butter
2 tsp dry mustard
1/2 tsp nutmeg grated
1/4 tsp ground cloves
1/4 cup finely chopped onion (yellow)
1 small garlic clove
1/4 cup calvados
1/2 cup dried currants
DIRECTIONS
1
Add celery and pepper corns to 6 cups of water with salt. bring to a boil, simmer for 10 minutes.

2
Add the chicken livers and simmer gently for 10 minutes. Livers should still be slightly pink inside.

3
Drain livers, discard celery and peppercorns. Place livers in food processor and add remaining ingredients except currants and process until smooth. stir in currants and transfer to a 3-4 cup crock or terrine.

Posted by terri at June 10, 2013 03:41 AM

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