Salad with Pate in Aspic a la Sigward

Step 1. pan with three tablespoons of baking fat and cook them until they

Step 2. are done but not brown. Take out the onions and put the chicken

Step 3. and calf’s liver that have been sliced thin in the pan with about

Step 4. three tablespoons of stock, or water if stock is not at hand, and let cook with a tight cover from three to five minutes on a slow fire.

Step 5. Turn the livers and let it cook again for about the same time, then

Step 6. put it through the meat chopper twice with the onions and the

Step 7. juice from the pan; press it through a very fine strainer and put

Step 8. it on a saucepan on ice; stir it, then add the dissolved gelatine,

Step 9. pepper and salt and sherry if at hand and the rest of the baking

Step 10. fat. When it commences to thicken add the whipped cream. Fill

Step 11. the mould that has been glazed with aspic and decorate it with a

Step 12. wreath of forget-me-nots or lilies of the valley from cooked white of

Step 13. eggs and little green leaves. Glaze again before filling it so as not

Step 14. to disturb the decoration. Leave on ice until ready to serve. Dip

Step 15. in warm water and turn out on a bed of lettuce, then garnish with chopped aspic around. Aurorian sauce or mayonnaise dressing

Step 16. in the center of this is a complete salad.