Liver Pate En Masque
by RetroRuth | Mar 1, 2020 |
From 1974 Weight Watchers Recipe Cards
[cooked-sharing]
2 envelopes plain, unflavored gelatin
1 cup hot bouillon
1 pound cooked liver cut up
2 cups drained, canned French-style green beans
¼ cup buttermilk
2 tbsp parsley flakes
2 tbsp wine vinegar
2 tbsp mustard
2 tbsp brandy extract
2 tsp onion powder
½ tsp salt
⅛ tsp pepper
⅛ tsp thyme leaves
⅛ tsp nutmeg
Chicory for garnish
Radish slices for garnish
Glaze
1 envelope plain, unflavored gelatin
¼ cup bouillon
¼ cup buttermilk
½ tsp mustard
¼ tsp onion salt
1 pinch salt
1 pinch pepper
Artificial sweetener equal to 1/4 teaspoon sugar
1Sprinkle gelatin over bouillon in blender container. Add remaining ingredients except for GLAZE and garnishes. Process at medium speed, until the mixture is smooth. Pour into a 1-quart mold. Chill until firm. Unmold and place on a flat platter. Coat with glaze. Chill.
Transfer excess glaze from platter to a small pan. Place the pan over a bowl of warm water and stir vigorously until syrupy. Spoon glaze over liver loaf 3 or 4 times (or until all glaze is used), chilling until set after each coating. Garnish with chicory and radish slices.
Yield: Makes 4 servings.
Glaze
2Sprinkle Gelatin over bouillon in a small saucepan. Stir over low heat until gelatin dissolves. Remove from heat. Stir in buttermilk, mustard, onion salt, salt, and pepper. Cool. Add sweetener. Chill until syrupy
Ingredients
2 envelopes plain, unflavored gelatin
1 cup hot bouillon
1 pound cooked liver cut up
2 cups drained, canned French-style green beans
¼ cup buttermilk
2 tbsp parsley flakes
2 tbsp wine vinegar
2 tbsp mustard
2 tbsp brandy extract
2 tsp onion powder
½ tsp salt
⅛ tsp pepper
⅛ tsp thyme leaves
⅛ tsp nutmeg
Chicory for garnish
Radish slices for garnish
Glaze
1 envelope plain, unflavored gelatin
¼ cup bouillon
¼ cup buttermilk
½ tsp mustard
¼ tsp onion salt
1 pinch salt
1 pinch pepper
Artificial sweetener equal to 1/4 teaspoon sugar
Directions
1Sprinkle gelatin over bouillon in blender container. Add remaining ingredients except for GLAZE and garnishes. Process at medium speed, until the mixture is smooth. Pour into a 1-quart mold. Chill until firm. Unmold and place on a flat platter. Coat with glaze. Chill.
Transfer excess glaze from platter to a small pan. Place the pan over a bowl of warm water and stir vigorously until syrupy. Spoon glaze over liver loaf 3 or 4 times (or until all glaze is used), chilling until set after each coating. Garnish with chicory and radish slices.
Yield: Makes 4 servings.
Glaze
2Sprinkle Gelatin over bouillon in a small saucepan. Stir over low heat until gelatin dissolves. Remove from heat. Stir in buttermilk, mustard, onion salt, salt, and pepper. Cool. Add sweetener. Chill until syrupy
AuthorRetroRuth