Bourbon Pate
Author: Kitchens
  • 10 1/2 ounces beef broth
  • 4 ounces good quality pate
  • 3 ounces cream cheese
  • 2 teaspoons unflavored gelatin
  • 1/2 Cup cold water
  • 1/2 Cup Bourbon
  1. 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.
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