Liver Pate Shopping List:
1 ½ cups chopped onion
1 cup chopped celery
1 ½ cups chicken stock
1 cup dry white wine
1 teaspoon paprika
¼ teaspoon ground allspice or cloves
¼ teaspoon garlic powder
4 drops Tabasco
1 ¼ teaspoons salt
1 ½ pounds chicken livers, membranes removed
2 envelopes unflavored gelatin
½ cup cold water Assorted vegetable relishes
Liver Pate Preparing Instructions:
1. Simmer onion and celery in stock and wine in an uncovered saucepan until liquid is reduced to 2 cups (about 15 minutes). Stir in paprika, allspice, garlic powder, Tabasco, and salt; simmer 2 minutes. Stir in livers; simmer covered until livers are tender (about 15 minutes). Drain; discard liquid.
2. Sprinkle gelatin over cold water; let stand 3 minutes. Set over low heat, stirring occasionally, until gelatin is dissolved (about 5 minutes).
3. Puree half the livers and vegetables along with half the gelatin mixture in a food processor or blender. Repeat with remaining ingredients, combine the two mixtures.
4. Pour mixture into a lightly oiled 1 ½-quart mold or bowl or ten 6-ounce custard cups. Chill until set (about 4 hours).
5. Serve from mold, or unmold onto platter and accompany with assorted vegetables.