Bourbon Pate

• 10 1/2 ounces beef stock
• 4 ounces pate good quality
• 3 ounces cream cheese
• 2 teaspoons gelatin, unflavored unflavored
• 1/2 cup water cold
• 1/2 cup bourbon whiskey

1. Mix cream cheese and pate and spread in bottom of 3 cup mold.
2. Chill.
3. Dissolve gelatin in cold water.
4. Heat beef broth and combine with gelatin.
5. When pate mixture is firm, pour gelatin on top.
6. Chill.
7. Unmold and serve with club crackers.

beef stock, pate, cream cheese, gelatin, water cold, bourbon whiskey

Taken from recipeland.com/recipe/v/bourbon-pate-5716 (may not work)