Pate Madrilene Recipe
Ingredients
| Gelatin - 1 envelope, unflavored | ||
| Consomme madrilène - 1 can (about 13 ounces) | ||
| Hard-cooked eggs - 2, shelled | ||
| Liver spread | 2 Can (10oz) | |
| Walnuts | 1/2 Cup (16 tbs), chopped | |
| Sweet pickle relish | 1 Tablespoon, drained | |
| Salt | 1/2 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
Directions
MAKING
1) In a small saucepan make gelatin softer in madrilene.
2) Heat the gelatin, stirring frequently, until gelatin dissolves.
3) Take off from heat.
4) Transfer half-inch-thick layer into a 3-cup bowl.
5) Chill the gelatin just until sticky-firm.
6) Cool the remaining gelatin mixture in saucepan at room temperature.
7) Cut the eggs and press through a sieve.
8) Mix with cooled gelatin mixture in saucepan.
9) Add liver spread, walnuts, relish, salt, and pepper and mix until well blended.
10) Pour the mixture over sticky-firm gelatin layer in bowl.
11) Chill for several hours or overnight to set.
FINALIZING
12) Before serving with the edge of a sharp knife, loosen pate.
13) Invert on a serving plate.
SERVING
14) Place sliced pimiento-stuffed olives on top.
15) Pass with crisp crackers.
1) In a small saucepan make gelatin softer in madrilene.
2) Heat the gelatin, stirring frequently, until gelatin dissolves.
3) Take off from heat.
4) Transfer half-inch-thick layer into a 3-cup bowl.
5) Chill the gelatin just until sticky-firm.
6) Cool the remaining gelatin mixture in saucepan at room temperature.
7) Cut the eggs and press through a sieve.
8) Mix with cooled gelatin mixture in saucepan.
9) Add liver spread, walnuts, relish, salt, and pepper and mix until well blended.
10) Pour the mixture over sticky-firm gelatin layer in bowl.
11) Chill for several hours or overnight to set.
FINALIZING
12) Before serving with the edge of a sharp knife, loosen pate.
13) Invert on a serving plate.
SERVING
14) Place sliced pimiento-stuffed olives on top.
15) Pass with crisp crackers.
Chef
