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Brandied Liver Pate

foodlover's picture
I have to admit this recipe of Brandied Liver Pate is on my favorite list. I prepare this yum Brandied Liver Pate as an Appetizer every month or even more often. Trust me! I am saying that you must try this Brandied Liver Pate.
Ingredients
  Beef bouillon 1 Can (10 oz)
  Gelatin 3 Ounce
  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)
Directions

MAKING
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.

SERVING
11 Carefully demold on a serving dish and serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Side Dish
Method: 
Chilling
Ingredient: 
Chicken
Interest: 
Party
Cook Time: 
45 Minutes
Servings: 
6

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Average: 4.1 (17 votes)