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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 consomm� 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 consomm� mixture into the mold, tilting to coat the insides; pour out excess. Chill. When consomm� is almost set, decorate with hard cooked egg slices and slivers of ripe olives. Fill mold with pate. Pour any leftover consomm� mixture over the top. Chill. Dip for a couple of seconds in warm water to unmold.