Chicken Liver Pate in Aspic
Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)
1 (10 1/2 oz.) can consumme
1 consomme can water
3 stalks celery, sliced
1 medium onion, peeled and sliced
1 tbsp finely cut parsley
2 envelopes unflavored gelatin
1/2 cp cold water
1/4 cp sherry
1/4 cp cognac
1 lb chicken livers, cut in small pieces
2 (3 oz) packages cream cheese
1 tsp Worcestershire sauce
1 tsp salt
Grind of fresh pepper
1 - Combine consumme, water, celery, onion, and parsley in saucepan.
2 - Bring to boiling point.
3 - Lower to simmering temperature and cook slowly 20 minutes to half an hour.
4 - Taste for flavoring.
5 - Cook a little longer if vegetables have not become very soft.
6 - Strain.
7 - Stir gelatin into 1/2 cp cold water.
8 - Let stand 5 minutes.
9 - Stir into hot strained broth until dissolved.
10 - Add sherry and cognac.
11 - Let stand a few minutes.
12 - Cover bi=ottom of 6-cup or 2 quart mold with half of gelatin mixture.
13 - Let cool until fairly well set.
14 - While gelatin cools, cook chicken livers in water cover, 15 minutes or until done.
15 - Drain.
16 - Let cool.
17 - Mahs cheese, adding Worcestershire, salt, and a few grains of pepper.
18 - Mash livers into cheese, mixing well.
19 - Taste for seasoning.
20 - Add more if needed.
21 - Add second half of gelatin to liver mixture.
22 - Stir well.
23 - Pour into mold on top of plain gelatin layer.
24 - Chill.
25 - Serve cold, sliced, with thin French or Italian bread.
Makes 16 to 32 servings.