Chopped Chicken Liver Paté
1 pound chicken livers, washed and drained
1 tablespoon minced dry onion
1/4 cup chopped onion
2 eggs, hard-cooked
2 tablespoons bouillon, if needed
Salt and pepper
2 envelopes unflavored gelatin
1 cup water
1 10-ounce can beef bouillon
Garniture: carrot and green onion slices, celery leaves
Set oven on 500° or “Broil.” Cook livers 5 minutes on one side; turn, sprinkle with minced dry onion and broil 3 minutes more; cool. Put livers, onions and eggs through a food mill; add pan juices and blend. If additional liquid is needed, add chicken bouillon. Season with salt and pepper. Sprinkle gelatin over cold water in a small saucepan. Over low heat, stir constantly until gelatin dissolves – about 3 minutes. Remove from heat; add beef bouillon, pour a 1/4-inch layer of the aspic in an 8-inch round pan and chill until slightly jelled – about 5 minutes; place garnish of carrot and green onion slices, celery leaves on aspic; chill 10 minutes longer. Then mold chopped live on top of aspic – reserving balance of aspic. To serve: place pan in a dish of hot water for 5 seconds and unmold. Whip reserved aspic and decorate around the mold.
Preparation time: 1 HR.
Approximate calories per serving: 145
©1973 Curtin Publications, Inc. New York, N.Y. Printed in U.S.A.