Title: Pate maison ala silver palate
 Categories: Appetizers
      Yield: 10 Servings
 
      2 sm Celery ribs with leaves
      4    Whole peppercorns
      6 c  Water
      1 ts Salt
      1 lb Chicken livers
           Tiny pinch of cayenne pepper
    1/2 lb (2 sticks) sweet butter
      2 ts Dry mustard
    1/2 ts Grated nutmeg
    1/4 ts Ground cloves
    1/4 c  Roughly chopped onion
      1 sm Garlic clove
    1/4 c  Calvados
    1/2 c  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