2/4 cup chicken stock
1 1/2 teaspoon gelatine
2 tablespoon cold water
^^^^ Combine ^^^^
Pour into base greased mould
Decorate with chopped olives, parsley or whatever
2 tablespoons brandy
1lb chicken livers
4 rashers bacon, chopped
2 small onions, chopped
2 tablespoons dry sherry
4 tablespoons cream
2 tablespoons chopped parsley
Salt & pepper to taste
3oz butter
Chop chicken livers roughly. Marinate in brandy. For 1 1/2 hours
Heat 1 oz butter, brown above.
Heat other 1 oz, brown onions & chopped bacon with bay leaf & pink thyme, add chicken livers & cook 5 minutes. Put in blender, then add cream, parsley, pepper & salt, sherry lastly melt, 3oz butter & blend in.