2 small celery ribs with leaves
6 whole peppercorns
6 cups water
1 teaspoon salt
1 pound chicken livers
Pinch white pepper
½ pound (2 sticks) sweet butter
2 teaspoons dry mustard
¼ teaspoon ground cloves
1/3 cup chopped yellow onion
1 garlic clove
¼ cup French Brandy
½ cup chopped walnuts, plus extra pieces for garnish
Fresh chives, for garnish

1. 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.

2. Drain livers, discard celery and peppercorns, and place livers in the bowl of a food processor fitted with a steel blade. Add all remaining ingredients except walnuts and process until very smooth.

3. Scrape into a bowl, stir in ½ cup walnuts, and transfer the pâté to the refrigerator. Chill for at least 4 hours. Allow the pâté to stand at room temperature for 30 minutes before serving.

Variation: Substitute tiny dried currants for the walnuts.