Pate Recipe
By PutoPinoy on Wednesday, June 27, 2007 At
Wednesday, June 27, 2007
Ingredients:
Dissolve gelatin in consomme and heat. Spray a chilled mold with Pam and arrange olive slices on the bottom and secure with cooled consomme; chill. Mix remaining ingredients with consomme in a blender or processor until smooth. Pour into mold. Chill until firm (4 to 5 hours) and unmold approximately 15 minutes before serving on crackers or melba toast. The Pate may be kept, refrigerated, securely wrapped for 3 weeks. Serves 20 or more. The easy way to a gourmet appetizer.
- 2 cans consomme'
- 2 envelopes gelatin
- 1 lb. liverwurst
- 8 oz. cream cheese
- 1 tbsp. grated onion
- 4 drops Worcestershire
- 2 dashes garlic salt
- Sliced green olives
Dissolve gelatin in consomme and heat. Spray a chilled mold with Pam and arrange olive slices on the bottom and secure with cooled consomme; chill. Mix remaining ingredients with consomme in a blender or processor until smooth. Pour into mold. Chill until firm (4 to 5 hours) and unmold approximately 15 minutes before serving on crackers or melba toast. The Pate may be kept, refrigerated, securely wrapped for 3 weeks. Serves 20 or more. The easy way to a gourmet appetizer.
