Name: Pate Maison
Yield: About 3 cups pâté, 8 or more portions
Ingredients: ¼ cup Calvados; 1 teaspoon salt; 2 teaspoons dry mustard; ½ teaspoon grated nutmeg; 1 small garlic clove; 2 small celery ribs with leaves; 4 whole black peppercorns; ¼ cup roughly chopped yellow onion; 1 cup (2 sticks) unsalted butter; ¼ teaspoon ground cloves; Tiny pinch of cayenne pepper; 1 pound chicken livers; ½ cup dried currants

Preparation info

About
3 cups
pâté, 8 or more portions

Difficulty
Easy

Appears in

The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

About

Our version of the classic smooth chicken liver pâté has long been a winner. The spices, Calvados, and currants provide such interesting flavor that this is a cocktail buffet favorite. Spread it on thinly sliced French bread, crackers, or buttered toast.

Ingredients

2 small celery ribs with leaves
4 whole black peppercorns
1 teaspoon salt

Method

Add the celery and peppercorns to 6 cups water in a saucepan. Add the salt. Bring to a boil, reduce the heat, and simmer for 10 minutes.
Add the chicken livers and simmer very gently for about 10 minutes; the livers should still be slightly pink inside.
Drain the livers; discard the celery and peppercorns. Place the livers in a food processor. Add the

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Ingredients

Method

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