Instructions: Combine brandy and mushroom liquid and add livers. Bring to a boil and cook rapidly until livers are done and liquid has evaporated, about 5 minutes. Remove from heat. Put 1/4 cup bouillon into blender; sprinkle on gelatin and allow to soften. Heat 1/2 cup bouillon to a boil and add to blender. Cover and blend at low speed for 10 seconds, then at high speed for 20 seconds. Add remaining bouillon, livers, mushrooms, Worcestershire, olives, parsley, and nutmeg. Cover and blend at high speed for 15 seconds. Pour into a small mold and chill until firm, several hours or overnight.

This recipe yields 2 1/2 cups jellied pate.

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