Pate Mold

While the notion of pate makes me cringe, I know that many people out there love it. I have already blogged Baba's pate recipe . HiHo also left a note that 2 of her favorite pate recipes were p. 56 of Fannie Farmer, and p. 34 of December 1963 edition of Gourmet. This recipe however is special for me to blog, particularly today, because it came from Aunt Julie - a dear chum of HiHo's from her days at MPS, but Aunt Julie was also my brother's God mother. So in memory of another dear woman, here is Julie's pate recipe.

Ingredients
2 cans Sell's Liver Pate
1 rectangle Philadelphia Cream Cheese with chives
1/2 box Knox Gelatin
2/3 can Campbell's consomme
bit of brandy
minces scallions (added by HiHo)

Process

1. Chill one mold
2. Melt consomme and gelatin over low flame, until gelatin is dissolved.
3. Pour into cold mold and put into icebox until set.
   
4. Mix together cream cheese, liver paste, scallions and a dash of brandy, and chill.
   
5. 1/2 hour later, spread this on top of set gelatin and leave over night in icebox.
   
6. To un-mold us a HOT dish towel. Serve on platter with crackers.
   

Chicken Mousse with Nut and Celery Salad

This one is credited to my great grandmother. While somethings have clearly gone out of style in terms of eating gelatinous chicken for lunch, the use of salads in this recipe and another soon to come has not changed a bit in three generations! When we have leftover chicken we make it into a salad with celery and pecans. I like the use of French dressing over the top of this one!

Chicken Mousse with Nut and Celery Salad

Ingredients
1 cup cream, milk, or chicken broth (I live how this ranges from least to most healthy)
3 eggs separated
1/4 teaspoon celery salt
salt
pepper
1/4 teaspoon paprika
gelatin
water
1 cup cooked chicken, pounded and chopped very fine.
1 cup whipped cream
leaf lettuce
chopped celery
chopped pecans
French Dressing

Process

1. Scald one cup milk cream or chicken broth.
   
2. Beat yolks three eggs and add salt, celery salt, pepper, and paprika
3. Cook as a custard...

(So this is where this recipe comes to a screeching halt so that I can insert the proper directions from Joy of Cooking for modern cooks who don't eat or cook custard on anything close to a monthly basis.)

• ... whisking together ingredients until blended.
• Bring to a summer in a small saucepan over medium heat, whisking gently all the while.
  
• In a separate bowl, add 1/4 package gelatin with 1/4 cup cold water
• Place chicken in bowl and strain custard over cup of chicken.
• Place over ice bath
  
• Stir over ice water until thick
• Add 1 cup whipped cream and stir.
  
• Pour into mold and chill.
  
• When ready to serve, place on lettuce.
• Cover with chopped celery and pecans.
  
• Pour French Dressing over the top.

The notes in the margin state: "4 lbs. chicken serves 18", but I wonder if she actually meant to write 4 cups of chicken and thus encouraging you to quadruple the recipe for a party?

Egg Salad Ring

Egg Salad Ring is compliments of Baba. SP and I are partial to this Knox add! There are some good ones out there!

Ingredients:

10 hard boiled eggs
small bunch parsley
1 green pepper
1 small onion
1 clove garlic
1 cup mayonnaise
1 envelop Knox gelatin
crab meat or shrimp (which I would omit)
salt and pepper to taste
several stalks celery

Process

• Grind eggs, parsley, pepper, onion and garlic.
  
• Add mayonnaise.
  
• Mix gelatin with a little cold water then dissolve in boiling water.
  
• When cool add to mixture
• Pour in ring mold.
  
• Put crab meat or shrimp in center and surround with shredded lettuce.