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Pate Maison Ala Silver Palate

 

86

Yield

8

servings

Prep

20

min

Cook

20

min

Ready

5

hrs

Trans-fat Free, Low Carb, Sugar-Free
 

Ingredients

2 small celery stalks
with leaves
*
4 Whole peppercorns
*
6 cups water
1 teaspoon salt
1 pound chicken livers
Tiny pinch cayenne pepper
*
½ pound butter, unsalted
2 teaspoons dry mustard
½ teaspoon nutmeg
grated
¼ teaspoon cloves
ground
*
¼ cup onions
roughly chopped
1 small garlic cloves
*
¼ cup calvados (apple brandy)
*
½ cup currants
dried

Directions

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.

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

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.

Scrape into a bowl, stir in currants, and transfer pate to a 3 to 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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 277g (9.8 oz)
Amount per Serving
Calories 31178% of calories from fat
 % Daily Value *
Total Fat 27g 41%
Saturated Fat 16g 79%
Trans Fat 0g
Cholesterol 381mg 127%
Sodium 518mg 22%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 1%
Sugars g
Protein 30g
Vitamin A 178% Vitamin C 24%
Calcium 3% Iron 42%
* based on a 2,000 calorie diet How is this calculated?

 

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