This week we have a fun recipe that has been highly requested on the blog.

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This is Jellied Pate!

AuthorRetroRuthCategory

From Good Housekeeping Complete Christmas Cookbook, 1967

  cup water
 1 envelope unflavored gelatin
 8 oz cream cheese
 4 ½ oz can of liver pate or liver sausage
 3 tsp minced onion
 10 ½ oz can condensed beef consomme, undiluted

Day before, or early on party day:
1

Place water in small bowl; sprinkle on gelatin; let stand 10 minutes.

2

Meanwhile, stir cream cheese, pate or liver sausage, and onion together; refrigerate.

3

Heat consomme; stir into gelatin until dissolved. Pour into 3-cup mold; refrigerate until the consistency of unbeaten egg white - about 1 hour.

4

Then drop cheese mixture by "ball-shaped" teaspoonfuls into gelatin; refrigerate until firm. Serve with crisp crackers.
Yield: 16 servings

Ingredients

  cup water
 1 envelope unflavored gelatin
 8 oz cream cheese
 4 ½ oz can of liver pate or liver sausage
 3 tsp minced onion
 10 ½ oz can condensed beef consomme, undiluted

Directions

Day before, or early on party day:
1

Place water in small bowl; sprinkle on gelatin; let stand 10 minutes.

2

Meanwhile, stir cream cheese, pate or liver sausage, and onion together; refrigerate.

3

Heat consomme; stir into gelatin until dissolved. Pour into 3-cup mold; refrigerate until the consistency of unbeaten egg white - about 1 hour.

4

Then drop cheese mixture by "ball-shaped" teaspoonfuls into gelatin; refrigerate until firm. Serve with crisp crackers.
Yield: 16 servings

Jellied Pate

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These were some of my options for molding. I still think I should have gone with the dot one.

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Making liver balls to float in aspic. This wasn’t too difficult. It just took some time.

I really wish we would have taken a video of this one. Because there was the wettest, loudest slap sound as this one hit the plate!

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But the unveiling was captured!

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Beefy!

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I actually forgot to take pics of Tom trying this one. But I did get a video, so here are some screencaps. And a gif!

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“So, how is it?”

“It’s fine. It tastes like liver sausage and beefy, salty goo.”

The Verdict: Fine

From the Tasting Notes –

This received reviews varying from “fine” to “excellent”. My friend Jill, who loved it and took the rest home, fed it to a friend of hers who raved over it. Now Jill makes this on the regular for her parties. If liver sausage or pate is your thing, you will like this. This is meaty, salty, tastes great on crackers and is good with cocktails. If you are looking for a dramatic, hilarious and good-tasting aspic for this holiday season, give this one a whirl. As I was making this, I was thinking you could possibly just put all the aspic in the top, and then the liver sausage mixture in the bottom, if the balls don’t do it for you. Or you could mold it in alternating layers, for a more updated look. Unless you treasure vintage food styling like I do. Then balls suspended in aspic are the height of class.