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Susan Lucci's Passion Pate



  • 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 grated onion (1 ml)
  • 1 teaspoon lemon juice (5 ml)


  1. 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.
  2. Blend the other ingredients into the remaining broth mixture and spoon over the gelatine layer in the mold.
  3. Chill until firm.
  4. Serve with crackers or cocktail rye bread as a cocktail spread.

Serves 6 to 8.

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