Pâté en galantine

Grease a decorative mold with capacity for 1 liter, invert to remove excess fat and refrigerate until use

Melt 1/3 cup of butter or margarine in a saucepan over medium heat

Add the onion, garlic, and cook until soft

Add the chicken livers and another 1/3 cup of butter or margarine

Mix well and cook the mixture over low heat until it's no longer pink in the center

Remove from heat and add the madeira wine or cognac

Add the mustard, salt, and English seasoning

Cut the remaining butter into small pieces and add to the mixture

Put 1/3 of the mixture into a blender and blend until creamy

Repeat the process until all the mixture is blended

Place it in a bowl and refrigerate while preparing the gelatin

Sprinkle the gelatin over cold water placed in a small bowl, to soften

Heat the chicken broth over low heat and add the softened gelatin

Cook until completely dissolved

Remove from heat and place in a bowl

Refrigerate until firm

Put some of the cooled gelatin on a greased mold and let it set

Flip it and let any excess liquid run off the sides and bottom of the mold

Place the mold in a bowl surrounded by ice cubes

When the gelatin is almost firm, repeat 2 to 3 times the process until the mold is covered with a good layer of gelatin

Refrigerate until it's firm

Moisten the green pepper strips and black olive rodelas in the reserved gelatin and garnish the bottom of the mold

Refrigerate for some hours before serving

Serve 6 to 8 portions

Note: If the gelatin becomes too firm, reheat quickly to achieve the desired consistency.