Pâté of Chicken Liver in Gelée

Lightly grease a 26 x 12 cm (10.5 x 4.7 inch) loaf pan or decorative mold with oil

Tilt the mold to allow excess oil to drain off

Refrigerate until ready to use

Melt 4 tablespoons butter in a saucepan over low heat

Add onion and garlic and cook until they are caramelized

Add chicken liver and another 4 tablespoons butter

Cook, stirring occasionally, until the liver is firm and no longer pink in the center

(Test by cutting one of the livers in half)

Remove from heat and stir in wine or brandy, mustard, salt, and Worcestershire sauce

Cut remaining butter into small pieces

Add to the mixture

Beat in a blender three times

Beat at high speed until smooth and creamy

Pour into a bowl and refrigerate while preparing the gelatin

For the gelatin: Sprinkle gelatin over cold water to soften

Heat chicken broth and wine to boiling, then stir in softened gelatin

Cook over low heat until the gelatin dissolves completely

Let cool

Remove mold from refrigerator and place it in a bath with ice, water

Place a thin layer of gelatin at the bottom of the mold

Poke the mold into the ice bath, spreading the gelatin along the sides

Repeat the process 2 or 3 times until you have a 'shell' of gelatin

Soak red pepper strips and black olive slices in the remaining gelatin and arrange decoratively at the bottom

When the strips and olives are fixed to the gelatin, fill the mold with chilled pâté

If there is still some gelatin left, pour it over the top

Cover and refrigerate for a few hours, then unmold

Serve 25 pieces.