Chicken Pâté in Aspic

Name: Chicken Pâté in Aspic
Yield: 8
Ingredients: 2 soup spoons of butter or margarine; 250g of chicken liver; 1/2 cup of finely sliced fresh mushrooms, or canned; 2 soup spoons of chopped green onion; salt and black pepper to taste; a few drops of pimento sauce; 4 soup spoons of Porto or Madeira wine; 4 soup spoons of butter or margarine; 4 cups of water; 3 chicken bouillon tablets; 1/3 cup of Porto or Madeira wine; 2 unflavored gelatin envelopes; pickled cucumber slices; to decorate, cooked and still firm carrot slices

1
2 soup spoons of butter or margarine
2
250g of chicken liver
3
1/2 cup of finely sliced fresh mushrooms, or canned
4
2 soup spoons of chopped green onion
5
salt and black pepper to taste
6
a few drops of pimento sauce
7
4 soup spoons of Porto or Madeira wine
8
4 soup spoons of butter or margarine
9
4 cups of water
10
3 chicken bouillon tablets
11
1/3 cup of Porto or Madeira wine
12
2 unflavored gelatin envelopes
13
pickled cucumber slices
14
to decorate, cooked and still firm carrot slices

Ingredients

1
2 soup spoons of butter or margarine
2
250g of chicken liver
3
1/2 cup of finely sliced fresh mushrooms, or canned
4
2 soup spoons of chopped green onion
5
salt and black pepper to taste
6
a few drops of pimento sauce
7
4 soup spoons of Porto or Madeira wine
8
4 soup spoons of butter or margarine
9
4 cups of water
10
3 chicken bouillon tablets
11
1/3 cup of Porto or Madeira wine
12
2 unflavored gelatin envelopes
13
pickled cucumber slices
14
to decorate, cooked and still firm carrot slices

Directions

1
Heat 2 soup spoons of butter or margarine in a frying pan
2
Fry the chicken livers and mushrooms, seasoned with green onion, salt, and black pepper
3
Fry until the chicken liver is lightly browned, but still pink inside (about 5 minutes), stirring frequently
4
Add pimento sauce and 4 soup spoons of wine
5
Cover and simmer for 5 minutes
6
In a food processor or blender, blend the chicken mixture with 4 soup spoons of butter or margarine
7
Blend until smooth, scraping the sides with a spatula to obtain a creamy consistency
8
Pour into a small bowl and reserve
9
Prepare the aspic: in a saucepan, mix the water, bouillon tablets, pimento, and 1/3 cup of wine
10
Dissolve the gelatin completely by stirring constantly
11
Arrange eight individual molds, each holding about 3/4 cup, on a baking sheet
12
Pour 1 soup spoon of gelatin into each mold
13
Chill in the refrigerator for about 10 minutes, until firm
14
Top with slices of pickled cucumber and a carrot slice
15
Cover with a thin layer of gelatin
16
Chill in the refrigerator for another 10 minutes
17
Place 1 soup spoon full of chicken cream in the center of each mold
18
Pour the remaining gelatin over the top to cover the cream completely
19
Chill in the refrigerator until the gelatin is firm, about 2 hours
20
To serve, unmold onto a platter or individual plates
21
To decorate, use half-moon-shaped pastry decorations
22
Serve 8 portions.