2 envelopes unflavored gelatin
1 cup hot bouillon
1 pound cooked liver, cut up
2 cups, drained, canned French-style green beans
1/4 cup buttermilk
2 tablespoons parsley flakes
2 tablespoons wine vinegar
2 tablespoons prepared mustard
2 tablespoons brandy extract (optoinal)
2 teaspoons onion powder
1/8 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon thyme leaves
1/8 teaspoon nutmeg
GLAZE (see Card #12)
Chicory to garnish
Radish slices to garnish

Sprinkle gelatin over bouillon in blender container. Add remaining ingredients, except Glaze and garnishes. Process at medium speed, until mixture is smooth. Pour into 1 quart mold. Chill until firm. Unmold and place on flat platter. Coat with Glaze. Chill.

Transfer excess Glaze from platter to small pan. Place pan over a bowl of warm water and stir vigorously until syrup. Spoon Glaze over liver loaf 3 or 4 times (or until Glaze is all used), chilling until set after each coating. Garnish with chicory and radish slices. Divide evenly. Makes 4 luncheon servings.

Pate Glaze
1 envelope unflavored gelatin
1/4 cup bouillon
1/4 cup buttermilk
1/2 teaspoon prepared mustard
1/4 teaspoon onion salt
Pinch of salt
Pinch of pepper

Sprinkle gelatin over bouillon in small saucepan. Stir over low heat until gelatin dissolves. Remove from heat. Stir in buttermilk, mustard, onion salt, and pepper. Cool. Add artificial sweetener. Chill until syrupy.

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Artificial sweetener to equal 1/4 teaspoon sugar or to taste