Pate Maison Ala Silver Palate
calvados (apple brandy)
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.