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Redheaded Pate

New.Wife's picture
Ingredients
  Unflavored gelatin 1 Tablespoon (1 envelope)
  Cold water 1⁄4 Cup (4 tbs)
  Condensed consomme madrilene 13 Ounce (Red One, 1 Can)
  Condensed red consomme madrilene 13 Ounce (1 can)
  Cream cheese 3 Ounce (1 package)
  Canned liver pate 4 1⁄2 Ounce (1 can)
  Parsley 2 Tablespoon
  Chopped parsley 1 Tablespoon
Directions

Soften gelatin in water.
Heat consomme, add to gelatin and stir until gelatin is dissolved.
Pour about 1/2 cup in 3-cup mold.
Chill until firm.
Add cheese and pate to remaining mixture and beat lightly with rotary beater until blended.
Pour over first mixture and chill until firm Unmold and garnish with parsley.
Serve with Melba toast or crisp crackers.
Makes 6 to 8 servings.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Appetizer
Method: 
Chilling
Ingredient: 
Meat
Preparation Time: 
15 Minutes
Servings: 
8

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