HOME MADE PATE

By Montrealer

Appetizer

Ingredients

• jelly:
• 1 pound of chicken livers
• 3/4 pound pork sausages
• 3 tablespoons of sherry
• 2 tablespoons of brandy
• salt pork fats (bande)
• salt, pepper, thyme
• 2 large eggs
• bay leaf
• 1 can consommé
• water
• 1 envelope gelatin
• 4 tablespoons of sherry

Preparation

Step 1

1. Chop livers and mix with sausage meat.
2. Add sherry, brandy and seasonings.
3. Beat in the eggs and beat until blended.
4. Line terrine with fat. Fill with the meat mixture, cover with fat and bay leaves.
5. Cover with a double foil.
6. Place terrine in hot water (1/2) and bake at 400 for 1 ½ hours.
7. Discard the fat (top), replace the foil and distribute 3-4 weights. Cool and chill.
8. While chilling, make the sherry aspic by adding water to consommé (1 ¾ cups) and heat.
9. Dissolve the gelatin in the sherry and add to consommé. Stir.
10. Pour over pate.