Appetizer Recipes
Pate en Gelee
Ingredients
- 1 (13 1/2 ounce) can beef broth
- 1 envelope unflavored gelatine
- 5 ounces cream cheese
- 1 (8 ounce) package liverwurst
- 1 small onion, grated
- Worcestershire sauce, to taste
- Tabasco sauce, to taste
Instructions
- Heat beef broth and dissolve gelatine in it.
- Pour 1/3 of it into the bottom of a 3 cup mold and refrigerate until set.
- Have cream cheese and liverwurst at room temperature.
- Place them in a mixing bowl.
- Add grated onion and seasonings and beat all together until smooth.
- Pile this mixture on top of the jellied broth leaving space all around the sides.
- Pour remaining broth around the sides of the pate in the mold and chill until set.
- Unmold on lettuce leaves and serve with crackers or Melba toast.