Old Recipes - Pate

2/4 cup chicken stock

1 1/2 teaspoon gelatine

2 tablespoon cold water

^^^^ Combine ^^^^

Pour into base greased mould

Decorate with chopped olives, parsley or whatever

2 tablespoons brandy

1lb chicken livers

4 rashers bacon, chopped

2 small onions, chopped

2 tablespoons dry sherry

4 tablespoons cream

2 tablespoons chopped parsley

Salt & pepper to taste

3oz butter

Chop chicken livers roughly. Marinate in brandy. For 1 1/2 hours

Heat 1 oz butter, brown above.

Heat other 1 oz, brown onions & chopped bacon with bay leaf & pink thyme, add chicken livers & cook 5 minutes. Put in blender, then add cream, parsley, pepper & salt, sherry lastly melt, 3oz butter & blend in.