Bourbon Pate
Description
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
Continue to:
Related Recipes:
- Karashi Zuke (Miso-Marinated Asparagus)
- Buffalo Chicken Wings #4
- Lettuce with Pomegranate & Pine Nuts
- Layered Shrimp Appetizer
- Deviled Dip
- Curried Eggplant Strudel
My Books
