Bourbon pate

Yield: 6 servings

Measure Ingredient
Jim Vorheis
10½ ounce Beef broth
4 ounces Can Sell's or other good quality pate
3 ounces Cream cheese
2 teaspoons Unflavored gelatin
½ cup Cold water
½ cup 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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