Recipe - Pate Maison Ala Silver Palate

2 small Celery ribs with leaves
4 Whole peppercorns
6 cup Water
1 teaspoon Salt
1 pound Chicken livers
Tiny pinch of cayenne pepper
One half pound (2 sticks) sweet butter
2 teaspoon Dry mustard
One half teaspoon Grated nutmeg
One fourth teaspoon Ground cloves
One fourth cup Roughly chopped onion
1 small Garlic clove
One fourth cup Calvados
One half cup Dried currants

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
34 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

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber2.zip