Pate Maison Ala Silver Palate – a delicious recipe with celery, peppercorns, water, salt, chicken livers, cayenne pepper. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Add celery and peppercorns to 6 cups water in a saucepan.
2
Add the salt and bring to a boil.
3
Reduce heat and simmer for 10 minutes.
4
Add chicken livers and simmer very gently for about 10 minutes; livers should be pink inside.
5
Drain; discard celery and peppercorns, and place livers in the bowl of a food processor fitted with a steel blade.
6
Add remaining ingredients except currants and process until well blended and very smooth.
7
Scrape into a bowl, stir in currants, and transfer pate to a 3 to 4 cup crock or terrine.
8
Smooth the top of the pate, cover, and refrigerate at least 4 hours.
9
Allow the pate to stand at room temp for about 30 minutes before serving.
659
kcal
Calories
51
g
Fat
14
g
Carbs
38
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 14 ingredients. The key ingredients include: 2 small celery stalks with leaves, 4 Whole peppercorns, 6 cups water, 1 teaspoon salt, and more.
Yes, Pate Maison Ala Silver Palate falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy