Ingredients1 large can pate
one cup whipped cream
- Open large can of pate and work into a smooth paste.
- Soak 1 Tablespoon gelatin in 3 Tablespoons Luke warm water.
- When dissolved, beat, to make sure there are no lumps.
- When cool, fold in one cup whipped cream.
- Work in pate paste, season with salt and paprika.
- Pour into wet mold and set in refridgerator.
- Serve on shredded lettuce with French Dressing. (really?)
- Garnish with olives. This makes about 20 slices.