Pate Maison Ala Silver Palate recipe
YIELD
8 servingsPREP
20 minCOOK
20 minREADY
5 hrsIngredients
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.
Comments
This is by far the best pate' I've ever made. People love it who say they do not like pate'. I serve it with thinly sliced French bread and tiny cornichons. Although the favor reminds you of chocolate there is none in this recipe
It is perfect as written. But I add a peeled and seeded sautéed apple to the blend - sometimes two. After it is in the terrine, I seal it with a layer of melted butter... Other times, I use an aspic flavored with Apple Jack spooned over sautéed apple slices, chives, flat leaf parsley and other little bits...