Pate Maison Ala Silver Palate Recipe
Yield: 10 servingsRecipe by luhu.jp
Ingredients:
2 small: Celery ribs with leaves,
4: Whole peppercorns,
6 cup: Water,
1 tsp: Salt,
1 lbs: Chicken livers,
Tiny pinch of cayenne pepper,
1/2 lbs: , (2 sticks) sweet butter
2 tsp: Dry mustard,
1/2 tsp: Grated nutmeg,
1/4 tsp: Ground cloves,
1/4 cup: Roughly chopped onion,
1 small: Garlic clove,
1/4 cup: Calvados,
1/2 cup: Dried currants,
Directions:
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.
2. Add chicken livers and simmer very gently for about 10 minutes; livers
should still be pink inside (slightly).
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.
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.
About 3 cups pate, or 8+ servings
Source: The Silver Palate Restaurant, NYC
Source from luhu.jp
and bring to a boil. Reduce heat and simmer for 10 minutes.
2. Add chicken livers and simmer very gently for about 10 minutes; livers
should still be pink inside (slightly).
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.
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.
About 3 cups pate, or 8+ servings
Source: The Silver Palate Restaurant, NYC
Source from luhu.jp
Tags
Appetizers