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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.

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
Add celery and pepper corns to 6 cups of water with salt. bring to a boil, simmer for 10 minutes.

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

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