Brandied Liver Pate
|Beef bouillon||1 Can (10 oz)|
|Unflavored gelatin||1 Tablespoon|
|Chicken livers||1⁄2 Pound|
|Butter||3 1⁄2 Ounce|
|Tart apple||1 , peeled and chopped|
|Canned mushrooms with juice||4 Ounce, chopped|
|Worcestershire sauce||1⁄2 Teaspoon|
|Brandy||1⁄4 Cup (4 tbs)|
1 In a pan, heat the bouillon.
2 In another pan, heat the butter until foaming.
3 Add in the livers and sauté well.
4 Add in the apples and cook over high heat for 5 minutes or until soft.
5 In a blender jar, add the gelatin with 1/4 cup of the hot bouillon.
6 Blend for about 10 seconds.
7 Add in all the remaining ingredients along with the remaining bouillon and butter in the pan.
8 Blend for 15 seconds.
9 Pour the mixture into a mold.
10 Place in the refrigerator and chill until firm.
11 Carefully demold on a serving dish and serve.