4 whole peppercorns
6 c. water
1 tsp. salt
1 lb. chicken livers
Tiny pinch of cayenne pepper
1/2 lb. (2 sticks) sweet butter
2 tsp. dry mustard
1/2 tsp. grated nutmeg
1/4 tsp. ground cloves
1/4 c. roughly chopped yellow onion
1 sm. garlic clove
1/4 c. apple brandy
1/2 c. dried currants
2 celery ribs with leaves

Add celery and peppercorns to 6 cups water in a saucepan. Add the salt. Bring to a boil, reduce heat and simmer for 10 minutes.

Add chicken livers and simmer very gently for about 10 minutes; livers should still be slightly pink inside.

Drain livers, discard celery and peppercorns and place livers in the bowl of a food processor fitted with a steel blade or a blender. Add remaining ingredients except currants and mix until well blended and very smooth.

Scrape into a bowl. Stir in currants and transfer the pate to a 3 to 4 cup crock or tureen. Smooth the top of the pate, cover and refrigerate for at least 4 hours. Allow the pate to stand at room temperature for 30 minutes before serving. Servings: 8 or more portions.