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Mock Aspic Glaze

1/2 Envelope (1 t) unflavored gelatin
1 cn (10 1/2-oz) condensed chicken broth
1 T Dry sherry

In small saucepan, sprinkle gelatin over broth. Let stand 1 minute to soften. Stir over medium heat until gelatin dissolves and mix- ture just boils.

Stir in sherry. Pour into small bowl. Refrigerate about 2 hours until glaze is the consistency of unbeaten egg whites.

Spoon a thin layer of glaze over garnished Pate de Foie Gras.

Refrigerate 2 to 3 hours until glaze is set.

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