| | CHICKEN STOCK |
| 2 | c | ;Water |
| 3 | | Chicken bouillon cubes |
| 4 | | Parsley stalks |
| 1 | sm | Bay leaf |
| 6 | | Black peppercorns |
| 1 | pn | Thyme |
| | PATE |
| 2 | lb | Chicken livers |
| 2 | c | Whipping cream |
| 1 1/2 | lb | Onions |
| 1 | ts | Freshly ground black pepper |
| 1 | tb | Worcestershire sauce |
| 1 | | Lemon; juice of |
| 1 1/2 | lb | Unsalted butter; room temp. |
| 1 | tb | Cognac; or to taste |
| 1 | tb | Brandy or dry sherry |
| DIVIDER | | -- to taste |
| 1 | tb | "Fine spices" mixture |
| | MADEIRA GLAZE |
| 1 | c | Beef stock |
| 1 | tb | Unflavored gelatin |
| DIVIDER | | -- packaged |
| 1/3 | c | Madeira wine or dry sherry |
| | GARNISHES |
| | Carved radish or tomato flowers |
| | Small parsley leaves |
| | VARIATIONS |
| 1 | c | Coarsely chopped walnuts or |
| 1 | c | Coarsely chopped pistachios |
