Pate Maison Blair2013-06-20
- Yield : 3 cups
- Servings : 8
Pleasing pate with mixed texture
- 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
Add celery and peppercorns to 6 cups water in a saucepan. Add salt. Bring to boil, reduce heat and simmer for 10 mins.
Add chicken livers and simmer very gently for about 10 mins; livers should still be slightly pink inside.
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.
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
Garnish by sprinkling a few bits of chopped parsley and about 10 currants that you have soaked in Calvados for 10 minutes