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Passion Paté




Source of Recipe


TV GUIDE


Recipe Introduction


SUSAN LUCCI


List of Ingredients




1 envelope unflavored gelatin
1 can (10 oz) beef bouillon or consommé, undiluted
2 cans (3 oz each) liver paté
1 can (4 1/2 oz) deviled ham
1 tsp grated onion
1 tsp lemon juice



Recipe



Soften the gelatin in the beef bouillon in a saucepan. Place over low heat and stir until the gelatin is dissolved. Measure 1/3 cup of the mixture into a 3-cup mold and chill until almost firm. This makes an attractive aspic topping on the paté mold. Blend the other ingredients into the remaining broth mixture and spoon over the gelatin layer in the mold. Chill until firm. Serve with crackers or cocktail rye bread as a cocktail spread. Serves 6 to 8.