Pate Maison Ala Silver Palate Recipe

Step 1

Add celery and peppercorns to 6 cups water in a saucepan. Add the salt and bring to a boil. Reduce heat and simmer for 10 minutes.

Step 2

Add chicken livers and simmer very gently for about 10 minutes; livers should still be pink inside (slightly).

Step 3

Drain; discard celery and peppercorns, and place livers in the bowl of a food processor fitted with a steel blade. Add remaining ingredients except currants and process until well blended and very smooth.

Step 4

Scrape into a bowl, stir in currants, and transfer pate to a 3-4 cup crock or terrine. Smooth the top of the pate, cover, and refrigerate at least 4 hours. Allow the pate to stand at room temp for about 30 minutes before serving.

Step 5

About 3 cups pate, or 8+ servings

Source: The Silver Palate Restaurant, NYC

Things You'll Need

  • 2sm Celery ribs with leaves
  • 4 Whole peppercorns
  • 6c Water
  • 1ts Salt
  • 1lb Chicken livers
  • Tiny pinch of cayenne pepper
  • 1/2lb (2 sticks) sweet butter
  • 2ts Dry mustard
  • 1/2ts Grated nutmeg
  • 1/4ts Ground cloves
  • 1/4c Roughly chopped onion
  • 1sm Garlic clove
  • 1/4c Calvados
  • 1/2c Dried currants

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