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 Source: The Silver Palate Restaurant, NYC