Susan Lucci
Passion Pate
Yield: 6 to 8 servings
Ingredients
- 1 envelope unflavored gelatine
- 1 (10 ounce/284 ml) can beef bouillon or consomme, undiluted
- 2 (3 ounce/85 g) cans liver pate
- 1 (4 1/2 ounce/128 g) can deviled ham
- 1 teaspoon (1 ml) grated onion
- 1 teaspoon (5 ml) lemon juice
Instructions
- Soften the gelatine in the beef bouillon in a saucepan. Place over low heat and stir until the gelatine is dissolved. Measure 1/3 cup (75 ml) of the mixture into a 3-cup (750-ml) mold and chill until almost firm. This makes an attractive aspic topping on the pate mold.
- Blend the other ingredients into the remaining broth mixture and spoon over the gelatine layer in the mold.
- Chill until firm.
- Serve with crackers or cocktail rye bread as a cocktail spread.