Ingredients
- 4 peppercorns (whole)
- 2 celery ribs with leaves
- 1 garlic clove
- 1/4 calvados
- 1,400 ml water
- 1,400 ml water in a saucepan
- 55 gr currants (dried)
- 30 gr roughly onion (chopped)
- 10 ml dry mustard
- 3 gr salt
- 1 gr nutmeg (grated)
- 1 gr 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
