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.
Ingredients
| Beef bouillon - 1 can | ||
| Gelatin | ||
| Unflavored gelatin | 1 | |
| Chicken livers | 1/2 Pound | |
| Butter stick | 1 | |
| Tart apple | 1 | |
| Mushrooms with juice - 1 4-oz. can, chopped | ||
| Worcestershire sauce | 1/2 Teaspoon | |
| Brandy | 1/4 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.
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.
Chef
