Easy Pate Recipe
Ingredients
| Gelatin | 1⁄2 Tablespoon (More In Summertime) | |
| Condensed beef consomme | 1 Can (10 oz) | |
| Brandy | 2 Ounce | |
| Cream cheese | 4 Ounce, softened (1 Package) | |
| Canned liver pate | 3 Ounce | |
| Garlic | 1 Clove (5 gm), crushed | |
| Parsley | 1 Tablespoon (For Garnish) | |
| Salt | To Taste | |
| Pepper | To Taste |
Directions
In a saucepan, sprinkle gelatine over consomme and heat until gelatine dissolves.
Add brandy.
Pour into a loaf pan, about 1/4 inch deep; reserve remaining consomme.
Chill until very firm.
Mix remaining ingredients until very smooth.
Spread over chilled consomme.
Cool reserved consomme until it reaches consistency of egg white; pour over liver pate and chill overnight.
Unmould and decorate with parsley.
Serve with toast triangles.
Add brandy.
Pour into a loaf pan, about 1/4 inch deep; reserve remaining consomme.
Chill until very firm.
Mix remaining ingredients until very smooth.
Spread over chilled consomme.
Cool reserved consomme until it reaches consistency of egg white; pour over liver pate and chill overnight.
Unmould and decorate with parsley.
Serve with toast triangles.
Chef
