Molded Cheese and Liver Pate

Molded Cheese and Liver Pate

  • Prep: 4 hr 25 min
  • Cook Time: 20 min
  • Total: 4 hr 45 min
  • Serving: 15-20

Molded Cheese and Liver Pate is perfect for an elegant dinner party. This deluxe appetizer serves 15-20 guests.


  • 2 envelopes unflavored gelatin
  • 4 chicken bouillon cubes
  • 1/4 cup vegetable juice cocktail
  • 1 cup brick cheese, shredded
  • 1 tablespoon blue cheese, crumbled
  • 1/4 cup sour cream
  • 2 tablespoons celery, chopped
  • 1 tablespoon green pepper, chopped
  • 1/2 cup mushrooms, chopped
  • 2 tablespoons butter, melted
  • 1/4 pound liver sausage
  • 2 teaspoons lemon juice
  • 4 teaspoons brandy
  • 1/3 cup pecans, chopped


  1. Soften gelatin in 1/2 cup cold water. Heat with 1 cup water in a 1-quart saucepan, stirring until dissolved. Add bouillon cubes, stirring until dissolved.
  2. Combine 1/4 cup gelatin mixture with vegetable juice; mix well. Pour into an oiled 4-1/2 cup mold. Chill until set.
  3. Beat cheeses with sour cream in a bowl. Add 1/2 cup gelatin mixture, celery and green pepper; mix well. Spoon over congealed layer. Chill until set.
  4. Cook mushrooms in butter in skillet until tender. Combine sausage and lemon juice in bowl; mix well. Add mushrooms, remaining gelatin mixture and brandy; mix well. Fold in nuts; spoon over cheese layer.
  5. Chill until firm. Unmold to serve.

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