Knox Unflavoured Gelatine

CHICKEN LIVER P�T�
Prep: Chill:	10 mins 3 hrs		Sprinkle gelatine over cold water in blender container; let stand 1 minute. Add hot chicken broth and process at low speed until gelatine is completely dissolved, about 2 minutes. Add chicken livers, sour cream, onion, mustard, sherry, salt and pepper. Process at high speed until smooth. Fold in parsley. Pour into a 4-cup (1 L) mould. Refrigerate until set, about 3 hours. Unmould onto a serving plate. Garnish with green onion fans.
Instead of making one large p�t�, divide the mixture between two smaller moulds and freeze one for later. Serve with sliced baguette or garlic bagel chips.
1 1/4 cup 3/4 cup 1 lb 1/2 cup 3 tbsp 2 tbsp 1/2 tsp 1/4 tsp 1 tbsp	pouch Knox^� Unflavoured Gelatine cold water hot chicken broth chicken livers, cooked sour cream finely chopped onion each: Dijon mustard, dry sherry salt pepper finely chopped parsley Green onions, for garnish	1 50 mL 175 mL 500 g 125 mL 45 mL 30 mL 2 mL 1 mL 15 mL
Makes 3-1/2 cups (875 mL).