Paté With Celery

Preparation:

Preparation: Bring 100 cl of salted water acidulated with vinegar to the boil and cook the celery heart for 5 minutes and drain. Clean the livers and blanch them for 4 minutes in salted water. Drain them thoroughly and blend them together with the melted butter in a bain-marie with a pinch of salt and the Port. Pour half of the mixture into a mold, place the celery and cover it with the remaining mixture. Refrigerate for at least 3 hours.