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Glazed Liver Pate Recipe
|Calf liver/Beef liver||2 Pound|
|Sliced bacon||1⁄2 Pound, cut into 1 inch pieces|
|Onion||1 Medium, chopped|
|Garlic||1 Clove (5 gm), sliced|
|Instant chicken broth||1 Teaspoon (1 Envelope)|
|Ground allspice||1⁄2 Teaspoon|
|Thyme leaf||1⁄2 Teaspoon, crumbled|
|Heavy cream||1 Cup (16 tbs)|
|Canned anchovy fillets||2 Ounce (1 Can)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Unflavored gelatin||1 Tablespoon (1 Envelope)|
|Condensed beef broth||1 Can (10 oz)|
|Pitted ripe olives||6|
Serving size: Complete recipe
Calories 3074 Calories from Fat 1578
% Daily Value*
Total Fat 168 g258.5%
Saturated Fat 68.6 g343.2%
Trans Fat 0 g
Cholesterol 3849.8 mg
Sodium 7443.8 mg310.2%
Total Carbohydrates 102 g34%
Dietary Fiber 7.8 g31.1%
Sugars 16.7 g
Protein 262 g523.8%
Vitamin A 7307.1% Vitamin C 54.6%
Calcium 47.4% Iron 358.5%
*Based on a 2000 Calorie diet
2. Wash the liver; cut into 2-inch pieces. Combine with the bacon, onion, garlic, instant chicken broth, bay leaf, allspice and thyme in a large skillet; cover. (Do not add water.) Simmer, stirring often, 30 minutes; remove bay leaf.
3. Pour half of the mixture into an electric-blender container; add 1/2 cup of the cream and half of anchovies with their oil; cover and whirl until smooth. Pour into a large bowl. Repeat with remaining mixture, cream and anchovies.
4. Stir in flour, salt and pepper; beat in eggs and brandy. Spoon into prepared pan; fold ends of foil over top.
5. Set pan in a larger pan on oven shelf; pour boiling water into pan to a depth of about 1 inch.
6. Bake in moderate oven (350°) for 2 hours. Remove from water; chill overnight.
7. One day before your party, glaze loaf. To make glaze, sprinkle gelatin over half of the beef broth in a small saucepan; heat, stirring constantly, until gelatin dissolves; remove from heat. Stir in remaining broth; cool.
8. Cut flowers, stems and leaves from carrot, green onion, olives.
9. Loosen chilled loaf around edges of pan with a knife; peel back foil and lift loaf from pan; peel off foil. Wash pan and dry.
10. Pour 1/2 cup of the gelatin mixture into pan; place in a larger pan of ice and water to speed setting. Chill just until sticky-firm. Arrange cut-outs in a pretty pattern on sticky-firm gelatin. Carefully spoon in just enough more gelatin mixture to cover vegetables; let set until sticky-firm.
11. Place liver loaf carefully over gelatin in pan; pour in all remaining gelatin mixture. Remove from ice. Chill in refrigerator overnight.
12. When ready to serve, run a sharp-tip, thin-blade knife around edge of loaf; dip pan very quickly in and out of hot water. Cover with a chilled serving plate; turn upside down; lift off pan. Garnish with small, crisp lettuce leaves, if you wish. Cut in thin slices, serve with crackers.