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Pate Madrilene

Love.Food's picture
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
  Unflavored gelatin 1 Tablespoon (1 Envelope)
  Consomme madrilene 13 Ounce (1 Can)
  Hard cooked eggs 2 , shelled
  Canned liver spread 8 Ounce (Two 4 Ounce Can)
  Toasted walnuts 1⁄2 Cup (8 tbs), chopped
  Sweet pickle relish 1 Tablespoon, drained
  Salt 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Appetizer
Method: 
Blending
Interest: 
Quick
Servings: 
3

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Average: 4.3 (18 votes)