• 2 pounds chicken livers
  • 1/4 teaspoon cloves
  • 1/2 pound lean country-type sausage
  • 1 tablespoon Worcestershire sauce
  • 1 small onion, chopped
  • 3 tablespoons cognac
  • 1/2 teaspoon ginger
  • 8 tablespoon butter, melted
  • 1/4 teaspoon cinnamon
  • Aspic
  • 2 cup chicken broth, homemade or canned
  • 2 tablespoon sherry
  • Finely chopped parsley
  • 1 tablespoon gelatin
  • Directions

    Saute chicken livers, sausage and onion over very low heat for approximately 45 minutes. Drain off fat. Cool slightly and process in food processor or blender with the seasonings and melted butter. Chill for several hours in a 1-quart mold, tightly packed. Aspic Soften gelatin in 1/2 cup of the broth. Heat the rest of the broth and dissolve gelatin in it. Add sherry. Chill until it starts to jell, stirring frequently. Unmold the pate on a serving plate and coat the pate with a thin layer of aspic. Chill until layer has jelled and repeat process until aspic coating is of desired thickness. To serve, garnish with chopped parsley. Serve with homemade melba toast. If desired, the pate may be frozen for 2 weeks before the aspic is added. The aspic can be made and the pate en gelee completed the day before it is to be served.

    Serves 30

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