Pate Maison Ala Silver Palate

Ingredients

2 celery ribs with leaves
4 peppercorns
1,400 ml water
3 gr salt
1 gr chicken livers
10 ml dry mustard
1 gr nutmeg
30 gr roughly onion
1 garlic clove
1/4 calvados
55 gr currants
1,400 ml water in a saucepan

Instructions

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