Bourbon Pate
Yield
6 servingsPrep
30 minCook
?Ready
30 minLow Cholesterol, Trans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 10 ½ | ounces |
beef stock
|
|
| 4 | ounces |
pate
good quality |
* |
| 3 | ounces |
cream cheese
|
|
| 2 | teaspoons |
gelatin, unflavored
unflavored |
*
|
| ½ | cup |
water
cold |
|
| ½ | cup |
bourbon whiskey
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 303.5 | ml/g |
beef stock
|
|
| 115.6 | ml/g |
pate
good quality |
* |
| 86.7 | ml/g |
cream cheese
|
|
| 1E+1 | ml |
gelatin, unflavored
unflavored |
*
|
| 118 | ml |
water
cold |
|
| 118 | ml |
bourbon whiskey
|
*
|
Directions
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.
