Liver Pate En Masque

2 envelopes plain, unflavored gelatin

1 cup hot bouillon

1 pound cooked liver cut up

2 cups drained, canned French-style green beans

¼ cup buttermilk

2 tbsp parsley flakes

2 tbsp wine vinegar

2 tbsp mustard

2 tbsp brandy extract

2 tsp onion powder

½ tsp salt

⅛ tsp pepper

⅛ tsp thyme leaves

⅛ tsp nutmeg

Chicory for garnish

Radish slices for garnish

Glaze

1 envelope plain, unflavored gelatin

¼ cup bouillon

¼ cup buttermilk

½ tsp mustard

¼ tsp onion salt

1 pinch salt

1 pinch pepper

Artificial sweetener equal to 1/4 teaspoon sugar

Sprinkle gelatin over bouillon in blender container. Add remaining ingredients except for GLAZE and garnishes. Process at medium speed, until the mixture is smooth. Pour into a 1-quart mold. Chill until firm. Unmold and place on a flat platter. Coat with glaze. Chill.
Transfer excess glaze from platter to a small pan. Place the pan over a bowl of warm water and stir vigorously until syrupy. Spoon glaze over liver loaf 3 or 4 times (or until all glaze is used), chilling until set after each coating. Garnish with chicory and radish slices.
Yield: Makes 4 servings.

Glaze

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

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