liver pate
 
1-1/2 cup  soda cracker crumbs
2 can  chalet suzanne beef consomme
1 package  unflavored gelatin
1/2 lb.  pork
1-1/2 lb.  calf liver, trimmed well and cut into 2-inch strips
1-3/4 cup  very finely chopped onion
1/2 cup  chopped parsley
1 tsp  salt
1/2 tsp  ground ginger
1/4 tsp  pepper
1/2 tsp  thyme
1/2 tsp  allspice
1/2 tsp  cloves
1/8 tsp  nutmeg
2   hardcooked eggs
1   carrot for garnish
1   scallion for garnish
 
chill a loaf pan. in medium bowl, combine cracker crumbs and 1 can beef consomme 
and set aside. in medium saucepan, sprinkle gelatin over second can of beef 
consomme and stir over low heat constantly until completely dissolved. remove 
from heat and set aside at room temperature. take out 1 cup of gelatin mixture 
and set aside. 
 
remove rind from salt pork, then discard rind. dice the pork and cook in heavy 
skillet until crisp and brown. remove and drain. cook liver in pork drippings 
until well browned and thoroughly cooked. remove and set aside. cook onions and 
seasonings in drippings until just tender. in food processor or food grinder, 
grind together pork, liver, onions, eggs, and cracker mixture. add to gelatin in 
saucepan, mix well, and chill for two hours. 
 
pour reserved cup of gelatin mixture into chilled loaf pan. chill for about 30 
minutes, until sticky to touch. make a design out of carrot and scallion tops, 
and arrange on gelatin, prettiest side down, so that it will show when turned 
onto platter. press pieces into gelatin slightly, then chill until firm. 
carefully put liver mixture into loaf pan, then cover and chill very thoroughly. 
unmold by running knife around pate. dip pan into warm water for a few seconds, 
then invert onto serving platter. refrigerate until time to serve. this pate 
keeps well for several days. 
 
makes: 7 cups 
 
 
 
 
 
(ID: 78195) Mirror: rec.food.recipes: Wed, Oct 1, 2003


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