Liver Pate en Gelee
|Unflavored gelatin||1 1⁄2 Teaspoon|
|Canned condensed beef broth||1 Cup (16 tbs)|
|Canned whole mushrooms||4|
|Liver pate||4 3⁄4 Ounce|
|Butter/Regular margarine||1 Tablespoon|
|Thin slices toast||8|
In small saucepan, sprinkle gelatine over 1/4 cup undiluted broth; let stand 5 minutes, to soften.
Heat over low heat, stirring constantly, until gela- tine dissolves.
Remove from heat.
Add remaining broth.
Place 1-1/2-cup decorative mold in pan of ice and water.
Spoon about 2 tablespoons gelatine mixture into mold.
Let stand a few minutes, until almost set.
Cut mushrooms in half.
Arrange, in a pattern, on set gelatine in mold.
Add enough more gelatine mixture to cover mushrooms.
In small bowl, combine liver pate, butter, brandy.
With electric mixer or fork, beat until combined.
Turn mixture into empty liver-pate can, making top even; invert onto waxed paper.
With can opener, remove end of can.
Lift can, and carefully push pate, through can, onto center of set gelatine in mold, being careful to keep its shape.
Spoon remaining chilled gelatine mixture around and over pate.
Refrigerate, covered, 3 hours, or until firm.
To unmold: Run sharp knife around edge of mold.
Invert over serving plate.
Place a hot, damp dishcloth over mold; shake gently to release.
Lift off mold.
Remove crusts from toast; cut toast diagonally in quarters.
Arrange triangles around mold.
Or serve mold with crackers, if you wish.
Makes 8 servings.