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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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