Real bourbon pate
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Recipe by: caroll
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Main Ingredients:
See below ingredients and instructions of the recipe
Cooking Preparation of the Recipe:
Jim Vorheis 3 oz Cream cheese
10 1/2 oz Beef broth 2 ts Unflavored gelatin
4 oz Can Sell's or other good 1/2 c Cold water
-quality pate 1/2 c 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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