This week we have a fun recipe that has been highly requested on the blog.
This is Jellied Pate!
AuthorRetroRuth
From Good Housekeeping Complete Christmas Cookbook, 1967
Tested Recipe!
[cooked-sharing]
Place water in small bowl; sprinkle on gelatin; let stand 10 minutes.
Meanwhile, stir cream cheese, pate or liver sausage, and onion together; refrigerate.
Heat consomme; stir into gelatin until dissolved. Pour into a 3-cup mold; refrigerate until the consistency of unbeaten egg white - about 1 hour.
Then drop cheese mixture by "ball-shaped" teaspoonfuls into gelatin; refrigerate until firm. Serve with crisp crackers.
Yield: 16 servings
Ingredients
Directions
Place water in small bowl; sprinkle on gelatin; let stand 10 minutes.
Meanwhile, stir cream cheese, pate or liver sausage, and onion together; refrigerate.
Heat consomme; stir into gelatin until dissolved. Pour into a 3-cup mold; refrigerate until the consistency of unbeaten egg white - about 1 hour.
Then drop cheese mixture by "ball-shaped" teaspoonfuls into gelatin; refrigerate until firm. Serve with crisp crackers.
Yield: 16 servings
Notes
These were some of my options for molding. I still think I should have gone with the dot one.
Making liver balls to float in aspic. This wasn’t too difficult. It just took some time.
I really wish we would have taken a video of this one. Because there was the wettest, loudest slap sound as this one hit the plate!
But the unveiling was captured!
Beefy!
I actually forgot to take pics of Tom trying this one. But I did get a video, so here are some screencaps. And a gif!
“So, how is it?”
“It’s fine. It tastes like liver sausage and beefy, salty goo.”
The Verdict: Fine
From the Tasting Notes –
This received reviews varying from “fine” to “excellent”. My friend Jill, who loved it and took the rest home, fed it to a friend of hers who raved over it. Now Jill makes this on the regular for her parties. If liver sausage or pate is your thing, you will like this. This is meaty, salty, tastes great on crackers and is good with cocktails. If you are looking for a dramatic, hilarious and good-tasting aspic for this holiday season, give this one a whirl. As I was making this, I was thinking you could possibly just put all the aspic in the top, and then the liver sausage mixture in the bottom, if the balls don’t do it for you. Or you could mold it in alternating layers, for a more updated look. Unless you treasure vintage food styling like I do. Then balls suspended in aspic are the height of class.
I’ve no desire to try it but I love seeing your efforts at reconstruction/your research. I’m British & my parents were pre-war so weren’t really into the ‘dinner-party jelly’ stuff, but I remember a lot of puddings at tea-time with fruit in aspic as a display before eating, savoury pates from the butcher’s too. You have such an interesting site too.
I think I will make the pate, cream cheese and onion mixture, roll it in something and serve it as a spread for happy hour. That would be tasty on some crackers or bread. However, the gelatin portion is a bridge too far for me.
I’m sorry, but it just sounds gross to me. Not sure why, I think it’s the aspic that’s the turn off for me. But I love your husband for trying all your recipes, not sure mine would. But then again, he loves tripe so maybe he would. (No, I don’t cook the tripe, thank heavens we have a local Italian restaurant that still carries it on their menu.)
Tom’s expressions in the gif are PRICELESS! Love the little shrug at the end.
And, as much as I love chopped liver, braunschweiger, liverwurst, etc., not sure I want to see it defying gravity. 😉
Happy Thanksgiving to you and yours! 🙂