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  Calf liver/Beef liver 2 Pound
  Sliced bacon 1⁄2 Pound, cut into 1 inch pieces
  Onion 1 Medium, chopped
  Garlic 1 Clove (5 gm), sliced
  Instant chicken broth 1 Teaspoon (1 Envelope)
  Bay leaf 1
  Ground allspice 1⁄2 Teaspoon
  Thyme leaf 1⁄2 Teaspoon, crumbled
  Heavy cream 1 Cup (16 tbs)
  Canned anchovy fillets 2 Ounce (1 Can)
  All purpose flour 1⁄4 Cup (4 tbs)
  Salt 1⁄4 Teaspoon
  Pepper 1⁄4 Teaspoon
  Eggs 2
  Brandy 2 Tablespoon
  Unflavored gelatin 1 Tablespoon (1 Envelope)
  Condensed beef broth 1 Can (10 oz)
  Carrot 1
  Green onion 1
  Pitted ripe olives 6

1. Two days before your party, bake liver loaf. Grease a 9x5x3-inch loaf pan; line with a double-thickness of foil, leaving a 3-inch overhang all around.
2. Wash the liver; cut into 2-inch pieces. Combine with the bacon, onion, garlic, instant chicken broth, bay leaf, allspice and thyme in a large skillet; cover. (Do not add water.) Simmer, stirring often, 30 minutes; remove bay leaf.
3. Pour half of the mixture into an electric-blender container; add 1/2 cup of the cream and half of anchovies with their oil; cover and whirl until smooth. Pour into a large bowl. Repeat with remaining mixture, cream and anchovies.
4. Stir in flour, salt and pepper; beat in eggs and brandy. Spoon into prepared pan; fold ends of foil over top.
5. Set pan in a larger pan on oven shelf; pour boiling water into pan to a depth of about 1 inch.
6. Bake in moderate oven (350°) for 2 hours. Remove from water; chill overnight.
7. One day before your party, glaze loaf. To make glaze, sprinkle gelatin over half of the beef broth in a small saucepan; heat, stirring constantly, until gelatin dissolves; remove from heat. Stir in remaining broth; cool.
8. Cut flowers, stems and leaves from carrot, green onion, olives.
9. Loosen chilled loaf around edges of pan with a knife; peel back foil and lift loaf from pan; peel off foil. Wash pan and dry.
10. Pour 1/2 cup of the gelatin mixture into pan; place in a larger pan of ice and water to speed setting. Chill just until sticky-firm. Arrange cut-outs in a pretty pattern on sticky-firm gelatin. Carefully spoon in just enough more gelatin mixture to cover vegetables; let set until sticky-firm.
11. Place liver loaf carefully over gelatin in pan; pour in all remaining gelatin mixture. Remove from ice. Chill in refrigerator overnight.
12. When ready to serve, run a sharp-tip, thin-blade knife around edge of loaf; dip pan very quickly in and out of hot water. Cover with a chilled serving plate; turn upside down; lift off pan. Garnish with small, crisp lettuce leaves, if you wish. Cut in thin slices, serve with crackers.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3074 Calories from Fat 1578

% Daily Value*

Total Fat 168 g258.5%

Saturated Fat 68.6 g343.2%

Trans Fat 0 g

Cholesterol 3849.8 mg1283.3%

Sodium 7443.8 mg310.2%

Total Carbohydrates 102 g34%

Dietary Fiber 7.8 g31.1%

Sugars 16.7 g

Protein 262 g523.8%

Vitamin A 7307.1% Vitamin C 54.6%

Calcium 47.4% Iron 358.5%

*Based on a 2000 Calorie diet


Glazed Liver Pate Recipe