Brandied Liver Pate Recipe

I have to admit this recipe of Brandied Liver Pate is on my favorite list. I prepare this yum Brandied Liver Pate as an Appetizer every month or even more often. Trust me! I am saying that you must try this Brandied Liver Pate.

Summary

Cooking Time45 MinDifficulty LevelEasy
Health IndexAverageServings6
CuisineCourse
MethodMain Ingredient
Interest Group

Ingredients

 Beef bouillon - 1 can
 Gelatin
 Unflavored gelatin1
 Chicken livers1/2 Pound
 Butter stick1
 Tart apple1
 Mushrooms with juice - 1 4-oz. can, chopped
 Worcestershire sauce1/2 Teaspoon
 Brandy1/4 Cup (16 tbs)

Directions

MAKING
1 In a pan, heat the bouillon.
2 In another pan, heat the butter until foaming.
3 Add in the livers and sauté well.
4 Add in the apples and cook over high heat for 5 minutes or until soft.
5 In a blender jar, add the gelatin with 1/4 cup of the hot bouillon.
6 Blend for about 10 seconds.
7 Add in all the remaining ingredients along with the remaining bouillon and butter in the pan.
8 Blend for 15 seconds.
9 Pour the mixture into a mold.
10 Place in the refrigerator and chill until firm.

SERVING
11 Carefully demold on a serving dish and serve.
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