Print Options:

Liver Pate En Masque

Yields1 Serving

Tested Recipe!

 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
 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

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.


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