Pate Madrilene Recipe
This Pate Madrilene is one of the best that I've ever tasted ! Try out the Pate Madrilene for yourself and tell me if you like it ! Your suggestions for the dish are welcome !
Ingredients
1 envelope unfavored gelatin
1 can (about 13 ounces) consomme madrilene
2 hard cooked eggs, shelled
2 cans (about 4 ounces each) liver spread
1/2 cup chopped toasted walnuts
1 tablespoon sweet pickle relish, drained
1/2 teaspoon salt
1/4 teaspoon pepper
Directions
Soften gelatin in madrilene in a small saucepan.
Heat, stirring constantly, until gelatin dis solves; remove from heat.
Pour a half inch thick layer into a 3 cup bowl; chill just until sticky firm.
Cool remaining gelatin mixture in saucepan at room temperature.
Cut up eggs, then press through a sieve into cooled gelatin mixture in saucepan; beat in liver spread, walnuts, relish, salt, and pepper until well-blended.
Pour over sticky firm gelatin layer in bowl; chill several hours, or overnight, until firm.
When ready to serve, loosen pate around edge with a knife; turn out onto a serving plate.
Garnish top with sliced pimiento stuffed olives, if you wish.
Surround mold with crisp crackers.
Note: To toast walnuts, simmer in boiling water to cover in a small saucepan for 3 minutes; drain.
Spread in a single layer in a shallow baking pan.
Heat in moderate oven (350°) for 15 minutes.
Heat, stirring constantly, until gelatin dis solves; remove from heat.
Pour a half inch thick layer into a 3 cup bowl; chill just until sticky firm.
Cool remaining gelatin mixture in saucepan at room temperature.
Cut up eggs, then press through a sieve into cooled gelatin mixture in saucepan; beat in liver spread, walnuts, relish, salt, and pepper until well-blended.
Pour over sticky firm gelatin layer in bowl; chill several hours, or overnight, until firm.
When ready to serve, loosen pate around edge with a knife; turn out onto a serving plate.
Garnish top with sliced pimiento stuffed olives, if you wish.
Surround mold with crisp crackers.
Note: To toast walnuts, simmer in boiling water to cover in a small saucepan for 3 minutes; drain.
Spread in a single layer in a shallow baking pan.
Heat in moderate oven (350°) for 15 minutes.
