Bourbon Pate

Serves:

Ingredients:

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

Method:

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