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Jim Vorheis
10 1/2 oz Beef broth
4 oz Can Sell's or other good
-quality pate
3 oz Cream cheese
2 ts Unflavored gelatin
1/2 c Cold water
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
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!

French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!

Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million
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