Free Recipe Pate Maison Ala Silver Palate
Recipe Type: Free Appetizer Recipes
Recipe Preparation: boil
Cooking Temperature:
Recipe Serves: 10
Ingredients for Pate Maison Ala Silver Palate Recipe
2 sm Celery ribs with leaves
2 ts Dry mustard
4 Whole peppercorns
1/2 ts Grated nutmeg
6 c Water
1/4 ts Ground cloves
1 ts Salt
1/4 c Roughly chopped onion
1 lb Chicken livers
1 sm Garlic clove
Tiny pinch of cayenne pepper 1/4
c Calvados
1/2 lb (2 sticks) sweet butter
1/2 c Dried currants
Pate Maison Ala Silver Palate Preparation
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 Source: The Silver Palate Restaurant, NYC
How Do You Cook Pate Maison Ala Silver Palate?
If you know another way to cook Pate Maison Ala Silver Palate please make a comment in the form below to help other free recipe users make the best of this free recipie.