Cognac Pâté with Aspic


Rating: 3.29 / 5.00 (7 Votes)


Total time: 1 hour

Ingredients:









Instructions:

For the cognac pâté, mix the softened liver sausage with the softened butter in a bowl.

Stir in the cognac, parsley and olives thoroughly. Place the pâté in a round mold (oil it a little beforehand if necessary), cover with plastic wrap and chill in the refrigerator for 2-3 hours.

For the aspic: put the beef broth in a saucepan and sprinkle the gelatin powder on top, let the powder dissolve over low heat while stirring.

Once the aspic is viscous, remove the cooled pâté from the mold and invert onto a plate. Pour 6 tablespoons of the aspic over the pie.

Chill the pie for 5 minutes and then pour the rest of the aspic over the pie. Chill again.

Serve the cognac pâté with toasted white bread.

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