Chicken Liver Pate

• 2 tbsp unflavored gelatin
• 1 cup tomato, beef or chicken bouillon, cold
• 6 tbsp butter
• 1 lb chicken livers
• 3 tbsp minced onion
• 1 tbsp Dijon mustard
• 1/2 tsp allspice
• 1/2 tsp garlic powder
• 1/2 tsp pepper
• 1/4 cup Madeira
• 1/2 cup whipping cream

1. dissolve gelatin in bouillon; bring to a boil and remove from heat
2. pour half the liquid into a loaf pan and chill
3. decorate chilled aspic; if desired
4. melt butter in a sauce pan
5. add the chicken livers and onion; saute for 7 minutes
6. pour into a food processor
7. add the remaining broth and balance off the ingredients
8. precess until very smooth
9. ladle mixture into the loaf pan and refrigerate, covered with plastic wrap, for 6-8 hours
10. unmold by quickly dipping the pan into hot water and by running a spatula around the sides.
11. serve
12. ENJOY

unflavored gelatin, tomato, butter, chicken livers, onion, mustard, allspice, garlic, pepper, madeira, whipping cream

Taken from cookpad.com/us/recipes/339960-chicken-liver-pate (may not work)