Chicken Liver Pate

This is a great pate recipe contributed by Lenny.

Ingredients
1 can consomme (if I don't have this, I make a little beef stock and reduce it)
1 envelope gelatin
port
1/2 lb. chicken livers (I batch the livers each time we process the birds)
1 1/2 cups chopped onions
1/4 lb. butter, melted
3 ounces cream cheese
1 hard boiled egg

Boil consomme with gelatin and dash of port for 1 1/2 minutes. Pour half of it into well-greased form. Let cool in refridgerator.

Fry chicken livers with onions. Put in blender in following order:
butter
cream cheese
egg
liver & onions
salt and pepper
port

Blend well, cool, pour onto jelled consomme. Pour remaining consomme on top.

Make 24 hours in advance.

May double recipe - double all but consomme and gelatin.