Elaine's Chicken Liver Pâté

Ingredients

• 1.284 millilitre canned beef consomme, for the gelatine topping
• 2.15 millilitre gelatine, dissolved in cold water then added to consomme
• 3.125 millilitre cold water, for blooming gelatine
• 4.30 gram butter, for sautéing
• 5.1 onion, large; chopped
• 6.500 gram chicken livers, trimmed
• 7.salt, pepper and thyme, to taste
• 8.15 millilitre fresh parsley, chopped
• 9.142 gram butter, melted; processed into pâté
• 10.brandy, to taste; added when processing

Method

1. 1.Bring the consomme to the boil. Melt the gelatine in the cold water and then dissolve over some hot water. Stir until clear. Add the dissolved gelatine to the hot consomme. Pour into a wetted or oiled mould (a very small loaf tin is a good shape). Let the gelatine set the consomme, then pour over the pâté once made.
2. 2.Chop the onion and gently sauté in the 1 oz of butter. Add the chicken livers and fry gently till cooked, seasoning while frying.
3. 3.Sprinkle over the parsley and sauté for a few moments.
4. 4.Put all in the bowl of the magimix and process for a few seconds. Add the melted butter and the brandy and process until quite smooth.
5. 5.Taste for seasoning, cover and refrigerate. Should be made the day before use.
6. 6.To unmould: loosen the edges with a knife. Dip the base quickly in hot water. Unmould onto a serving platter. Serve surrounded by Melba Toast.

Notes

• Card note: 'I find this quantity too little for my mould so usually double the recipe. Do not double the gelatine mixture.'
• Card reads 'barnady' — interpreted as 'brandy' (likely a typo on the original card).
• Must be made the day before serving. The consomme gelatine forms a glossy layer over the top when unmoulded.