Recipe 4 All: Pate Maison ala Silver Palate Recipe — Every recipe in the World on this site.

Recipe 4 All: Pate Maison ala Silver Palate Recipe

Pate Maison ala Silver Palate

Yield: 10 servings
2sm Celery ribs with leaves
4  Whole peppercorns
6cups Water
1teaspoon Salt
1lb Chicken livers
  Tiny pinch of cayenne pepper
½lb (2 sticks) sweet butter
2teaspoon Dry mustard
½teaspoon Grated nutmeg
¼teaspoon Ground cloves
¼cups Roughly chopped onion
1sm Garlic clove
¼cups Calvados
½cups 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 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

Your Pate Maison ala Silver Palate is ready. Happy cooking!

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