Pate Maison Blair

2013-06-20

Cuisine: American, European
Course: Appetizers and Snacks
Skill Level: Easy

Yield : 3 cups
Servings : 8

Pleasing pate with mixed texture

Ingredients

2 small celery ribs and leaves
4 whole peppercorns
6 cups water
1 tsp salt
1 lb chicken livers
pinch cayenne pepper
1/2 lb sweet butter
2 tsp dry mustard
1/2 tsp grated nutmeg
1/4 tsp ground cloves
1/4 cup yellow onion, roughly chopped
1 small garlic clove
1/4 cup Calvados
1/2 cup dried currants

Method

Step 1

Add celery and peppercorns to 6 cups water in a saucepan. Add salt. Bring to boil, reduce heat and simmer for 10 mins.

Step 2

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

Step 3

Drain livers, discard celery and peppercorns, and place livers in 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 bowl into a bowl, stir in currants, and transfer the pate to a 3-4 cup crock or terrine. Smooth the top of the pate, cover, and refrigerate for at least 4 hours. Allow the pate at room temperature for 30 mins before serving

Step 5

Garnish by sprinkling a few bits of chopped parsley and about 10 currants that you have soaked in Calvados for 10 minutes