Take a look, and I'll fill you in on the details below:
Liver Pate en Masque
This recipe calls for 2 (not 1) envelopes of Knox gelatine - so you know right there you're in trouble. Now go ahead and punish that gelatine in your blender with 1 cup of bouillon, 2 cups french-style green beans, seasonings, extracts and one heaving pound of cooked liver. Process until smooth. Pour into a 1 quart mold and chill.
Sadly, it gets worse. We now have to make the "glaze", or the "masque" - as it were. I will give you 3 guesses as to what goes in that glaze. Yep, more Knox gelatine. Oh, and also: buttermilk, mustard, bouillon and more seasonings. Try to keep up...
After the glaze has been simmered to the perfect syrupy consistency -- one must spoon that drippy, gooey substance over the unmolded, chilled liver mold approximately 3 to 4 times. Re-chilling and re-setting after each coating. This will help you achieve the lovely dripping candle-wax effect. As a final touch--the chicory and radish garnish adds a lovely flair, doesn't it?
I do believe I would have to be seriously drugged or knocked out cold before I would even consider eating this. Thanks, but No Thanks.