Ingredients
- 4 peppercorns (whole)
- 2 celery ribs with leaves
- 1 garlic clove
- 1/4 calvados
- 6 c water
- 6 cups water in a saucepan
- 1/2 c currants (dried)
- 1/4 c roughly onion (chopped)
- 2 ts dry mustard
- 1 ts salt
- 1/2 ts nutmeg (grated)
- 1 pinch chicken livers
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
