Chicken Curry Pate (delicious)

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• 1 cup chicken livers
• 1 cup ricotta cheese, softened
• 2 tablespoon butter or margarine (I use butter)
• 2 tablespoon lemon juice
• 2 envelopes unflavored gelatin
• 3 cups finely chopped cooked chicken
• 1 cup milk
• ½ cup diced pimento
• 2 chicken bouillon cubes
• 1/3 cup minced onion
• 2 egg, separated
• 1 cup whipping cream, whipped
• 1 teaspoon salt or to taste
• 1 8 oz. package cream cheese (whipped),
• 2 teaspoon curry powder
• softened
• Chutney
• Blanched whole almonds, lightly toasted

Sauté chicken livers in melted butter in skillet, grind in food processor or blender. Soften gelatin in milk placed in saucepan. Add bouillon cubes and egg yolks, stir well. Place over low heat and stir constantly until gelatin and bouillon cubes dissolve and mixture thickens slightly, about 5 minutes. Add salt and curry powder.

Remove from heat. Cool slightly. Add ricotta cheese (beaten if too firm), lemon juice, chicken livers, cooked chicken, pimento and onion. Chill until mixture mounds slightly when dropped with a spoon.

Beat egg whites until stiff but not dry. Fold into gelatin mixture. Fold in whipped cream. Adjust salt to taste. Turn into 8- or 9- inch spring form pan. Chill until firm. Loosen sides of pan with tip of knife, release spring form and remove side of pan. Place on serving platter and garnish tope of pate with a lattice of whipped cream cheese picked from a pastry tube (fluted). Dot lattice with chutney and almonds.

• Makes 24 servings.

(YUWO Luncheon Gourmet, February 4, 1982)