You are here

Glazed Liver Pate

Chef.at.Home's picture
Ingredients
  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
Directions

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

Cuisine: 
American
Course: 
Appetizer
Method: 
Baked
Ingredient: 
Meat
Interest: 
Party

Rate It

Your rating: None
4.289285
Average: 4.3 (14 votes)