Title: BOURBON PATE
Yield: 6 servings
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)
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