Block · one region of the page, as the scanner read it. It may hold a whole story, part of one, several, or an advertisement; stitching blocks into articles is the next step. Text is supplied OCR.
Page 47 · column 4 of 6 · from the scan, no model involved
Start making the pate two days in advance so gelatin will have time to set. Be sure the beef broth you use is well-flavored. Add salt and pepper to taste if necessary before beginning recipe.
Serves 8-10 for hors d’oeuvres
Skill level: very, very easy
Preparation time: 10 minutes (plus extra time for gelling)
Pan Size: 8 1/2 by 4 1/2 inch loaf pan (2 1/2 inches deep)
Cooking time: 3 minutes to heat broth
Gelling time: overnight in the refrigerator
Ingredients
4 cups well-flavored beef broth (divided-home made or canned)
3 envelopes unflavored gelatin
1/4 cup mustard (any variety)
1 pound braun schweiger (liver wurst)
3 tablespoons brandy
Parsley for garnish
Preparation
Sprinkle unflavored gelatin over 1 cup broth. Let sit 1 minute to soften.
Meanwhile, put 1 cup broth in pot and bring to boil. Whisk in gelatin that has softened in beef broth. Bring to a boil and boil, whisking, for one minute.
Remove from heat. Whisk in remaining 2 cups of beef broth. Pour into loaf pan. Refrigerate overnight to set.
Next day, carefully remove the center of the gelled broth by cutting gelatin into small cubes and scooping out. Leave 1/2 inch of gelatin at bottom and at sides. Be careful not to cut info bottom or sides as you remove the gelatin.
Spread mustard in bottom of gelatin mold. Using an electric mixer, beat braun
/■'. - i .. .
92.1%