Title: Bourbon Pate
Categories: Appetizer
Yield: 6 Servings

		Jim Vorheis
10 1/2	oz	Beef broth
4	oz	Can Sell's or other good quality pate
3	oz	Cream cheese
2	ts	Unflavored gelatin
1/2	c	Cold water
1/2	c	Bourbon

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.

Colorado Cache Cookbook (1978) From the collection of Jim Vorheis

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