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LIVER PATE




Source of Recipe


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Recipe Introduction









List of Ingredients



• 8 oz. liver sausage
  
• 4 oz. cream cheese
  
• 1 to 1 1/2 Tbsp. brandies or cream
  
• onion juice or powder
  
• finely chopped ripe olives
  
• salt, paprika, powdered thyme
  
• marjoram, and other herbs to taste
  






Instructions



1. Beat together liver sausage, cheese, and brandy or cream, until smooth; add onion juice or powder and other seasonings to taste. Lightly oil a 2 cup mold and pack tightly with pate. Chill until about 20 minutes before serving. Turn out on an attractive serving dish and surround with crisp crackers, Melba toast, etc.
   Glaze: Soften 1 tsp. gelatin in 2 tsp. cold water. Heat 1/2 cup undiluted canned consommé and thoroughly dissolve the gelatin in it. Chill, stirring occasionally, until syrupy. In the meantime, slip mold into the freezer, the pour a little of the chilled consommé mixture into the mold, tilting to coat the insides; pour out excess. Chill. When consommé is almost set, decorate with hard cooked egg slices and slivers of ripe olives. Fill mold with pate. Pour any leftover consommé mixture over the top. Chill. Dip for a couple of seconds in warm water to unmold.