INGREDIENTS

INSTRUCTIONS

* See recipe for Aspic Jelly.  (Note: Flavored aspic can be made from
scratch, or use Knorr Swiss aspic flavored with 1 ounce each of Port
and Cognac.)  Soak the gelatin leaves in cold water.  Cover the bottom
of a pate mold with 1 cup of flavored aspic.  Put  the mold in the
refrigerator and let it sit until the aspic hardens,  approximately 15
- 20 minutes.  In a large saute pan, slowly cook the butter, thyme, and
shallots for  2 minutes.  Add the duck liver and cook until done rare.
Salt and  pepper to taste.  Add 1 cup of the port wine, flame, and cook
for another two minutes.  Pour the mixture into the bowl of a food
processor.  In a saute pan, heat the cream over medium heat then drain
the gelatin  leaves and add them top the cream.  Add the gelatin and
cream to the liver mixture in the food processor.  Puree the mixture
for one minute.  Strain through a sieve into a  large bowl. Whisk.  Add
1/2 cup cognac, lemon juice, salt, pepper, and cayenne to taste.  Mix
thoroughly, place in the mold and cool for 2 hours in  refrigerator.
Pour the remaining cup of flavored aspic over the top of the liver
mixture in the mold.  Return the mold to the refrigerator for 15
minutes until the aspic hardens.  Unmold, slice, serve on cold plates
with toasts.  Source:  Great Chefs of San Francisco, Avon Books, 1984
Chef:   Max Schacher, Le Coquelicot, Ross, Marin County, CA  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-sf.zip

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