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Categories: Pate - Uncooked - Chilled - Aspic
From: Aggie Bull
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Ingredients

Ingredient Amount Notes
Gelatin 1 envelope Unflavored
Water ¼ cup Cold
Condensed Consommé MadrilèNe (Red) 1 can (13 oz) See modern notes
Cream Cheese 3 oz 3oz was the standard “small” package
Liver Paté 4½ oz (1 can) See modern notes

Method

  1. Soften gelatin in cold water
  2. Heat Consommé
  3. Add softened gelatin to Consommé
  4. Stir until gelatin is dissolved
  5. Pour about ½ cup of above mixture into 3 cup mold (heart mold)
  6. Chill until firm
  7. Add cream cheese and Pate to remaining Consommé mixture
  8. Beat lightly with rotary beater
  9. Pour over set mixture in mold
  10. Chill until firm
  11. Unmold

Notes From Gran

  • Very Good

Modern Notes

  • Consommé Madrilène appears to have been a tomato-flavor soup made from beef or chicken broth. It seems to no longer be sold, though there are beef or chicken Condensed Consommes and recipes for non-condensed version of this online. Presumably, red refers to a particular variation? – David S
  • I haven’t been able to track down the brand of canned Paté recommended in the original recipe. –David S
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