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Pate Madrilene

the.instructor's picture
Ingredients
  Unflavored gelatin envelope 1⁄4 Ounce (1 Envelope)
  Canned consomme 13 Ounce (1 Can)
  Hard-cooked eggs 2 , shelled
  Canned liver spread 8 Ounce (2 Cans, About 4 Ounces Each)
  Toasted walnuts 1⁄2 Cup (8 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.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Appetizer
Method: 
Chilling
Interest: 
Party
Servings: 
6

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