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Liver Pate Recipe

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This recipe for Liver Pate, by , is from The Perry Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Phyllis Perry Colbert
Added: Thursday, September 6, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 can Campbells Consommé or Beef Broth (undiluted)
1 8 oz package of cream cheese
1/2 lb liverwurst or braunschwieger
1 tsp Worcestershire sauce
1 envelope of Knox gelatin
1-2 tsp chives (or tops of green onions)
1/4 c cold water
8" Ring Mold

Directions:
Directions:
Heat consommé to boiling, add gelatin that has been soaked in the 1/4 cup of cold water, stir, pour small amount of this aspic in bottom of mold. Chill. Have cheese and liverwurst at room temperature. Put in medium sized bowl. Add Worcestershire and chives, mix thoroughly with a fork until blended. Mix in the rest of consommé-gelatin mixture, stir to blend. Pour into the ring and chill. Serve with crackers of your choice

 

 

 

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