Pate En Gelee

Recipe Ingredients

1/2 lb	227g / 8oz	Game-bird livers
3 tablespoons	45ml	Brandy
1		Chopped mushrooms - (3 or 4 oz) - liquid reserved
1		Condensed beef or chicken bouillon - - (10 3/4 oz)
1		Unflavored gelatin
1 1/2		Worcestershire sauce
1/2 cup	118ml	Pitted ripe olives
1/4 cup	23g / 0.8oz	Minced parsley
1/4 teaspoon	1.3ml	Grated nutmeg

Recipe Instructions

Combine brandy and mushroom liquid and add livers. Bring to a boil and cook rapidly until livers are done and liquid has evaporated, about 5 minutes. Remove from heat. Put 1/4 cup bouillon into blender; sprinkle on gelatin and allow to soften. Heat 1/2 cup bouillon to a boil and add to blender. Cover and blend at low speed for 10 seconds, then at high speed for 20 seconds. Add remaining bouillon, livers, mushrooms, Worcestershire, olives, parsley, and nutmeg. Cover and blend at high speed for 15 seconds. Pour into a small mold and chill until firm, several hours or overnight.

This recipe yields 2 1/2 cups jellied pate.

Source:
THE HUNTER'S GAME COOKBOOK by Jacqueline E. Knight (c) 1978 - Published by Winchester Press, New York, NY

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