AuthorRetroRuth
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From 1974 Weight Watchers Recipe Cards

Tested Recipe!

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 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 extractoptional
 2 tsp onion powder
 ½ tsp salt
  tsp pepper
  tsp thyme leaves
  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

1

Sprinkle 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
2

Sprinkle 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 extractoptional
 2 tsp onion powder
 ½ tsp salt
  tsp pepper
  tsp thyme leaves
  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

1

Sprinkle 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
2

Sprinkle 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

Liver Pate En Masque

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