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Bourbon Pate




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This article is from the 20th Century Appetizer Recipes, with numerous contributions by known and also anonymous authors

Bourbon Pate

Jim Vorheis 10 1/2 oz Beef broth

4 oz Can Sell's or other good quality pate

3 oz Cream cheese

2 ts Unflavored gelatin

1/2 c Cold water

1/2 c Bourbon

Mix cream cheese and pate and spread in bottom of 3 cup mold. Chill. Dissolve gelatin in cold water. Heat beef broth and combine with gelatin. When pate mixture is firm, pour gelatin on top. Chill. Unmold and serve with club crackers. Colorado Cache Cookbook (1978)

From: the collection of Jim Vorheis

 

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