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schweiger with brandy until softened and fluffy. Spread in mold over mustard. Smooth top and press down lightly to fill in any air holes.
In a small pot, melt the gelatin cubes. Cool. Pour a thin layer over prepared pate in mold covering the top completely. Put remaining gelatin into a small bowl. Refrigerate pate and separate dish of gelatin over night to set.
To unmold: Place serving plate into refrigerator to chill. Slightly moisten top of mold and chilled platter with a little water. This will make it easier to move gelatin a little if it needs to be centered on plate after unmolding.
Working quickly, dip mold up to the rim in warm (not too hot) water for about 10 seconds. Lift from water and shake slightly to loosen gelatin from mold.
Put moistened, chilled plate onto mold. Center gelatin on plate. Invert mold and plate together. Lift off mold carefully. Gelatin should slip out. If it doesn’t, re-invert the mold and dip the mold in warm water again. But be careful! Keeping the gelatin in the water too long will melt it. If gelatin still does not slip out, insert a thin knife at one side (between the mold and the gelatin) to let a little air down to the bottom of the mold. That should do it.
Cut small bowl of gelatin into small cubes and use to decorate base of pate mold. Accent mold with parsley. Decadent Chocolate
Holiday Yule Log
This is an easy, fool-proof cake that packs in great chocolate flavor. And it’s ready in a snap. Just whisk together a few ingredients and bake. Fill it with chocolate butter creme and raspberry, apricot or orange or jam. Roll up. Frost
See RECIPES, Page 37
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