MMMMM----- Recipe via Meal-Master (tm) v8.01
  
       Title: Pate de Poulet en Gelee
  Categories: Appetizers
       Yield: 4 servings
  
       1    Whole chicken
 
 MMMMM-------------------FOR POACHING CHICKEN:------------------------
       1 md Spanish onion, peeled and
            -quartered
       1    Carrot, whole and unpeeled
       1    Bay leaf
       1    Branch fresh thyme
       2    Garlic cloves, whole and
            -unpeeled
 
 MMMMM-------------------------FOR PATE:------------------------------
       1 cn Low-salt chicken broth
       1 pk Unflavored gelatin
       4    Whole chicken livers
       1    Stalk celery, diced 1/4
       1 sm Zucchini squash, diced 1/4
       1 sm Summer squash, diced 1/4
       1 lg Carrot, peeled & diced 1/4
       1    Head Romaine lettuce, washed
            -and dried
       1 c  Loosely packed fresh
            -parsley, cleaned and stems
            -removed
       2    Apples, cored, halved and
            -sliced
       2 tb Walnuts
  
   From Jean-Louis Guerin of Greenwich, Conn.
   
   Poach the chicken: Place whole chicken in stock pot and cover with
   cold water. Add the seasonings and vegetables and bring to a boil.
   Lower to a simmer and cook 30 minutes. Strain and reserve broth for
   some other use. Remove the skin and discard. Remove meat in slices.
   Set aside.
   
   Broil chicken livers on a rack under high heat, turning when light
   brown. Rinse under cold running water and pat dry.
   
   Pour can of chicken broth in a saucepan with 1/4 cup cold water and
   bring to a boil. Remove from heat and mix in the gelatin. Cool to room
   temperature (should remain liquid).
   
   Chop enough romaine lettuce to make 2 cups. Reserve rest for
   presentation.
   
   Poach vegetables: In a small saucepan, bring cold salted water to a
   boil. Poach the celery 3 minutes; remove celery and poach carrot 2
   minutes; remove carrot and poach squash 10 seconds. Refresh
   vegetables under cold running water and set aside. Assembly: Dividing
   ingredients equally among 4 serving dishes (4-5 in diameter, 1
   1/2-2 deep), layer the ingredients as follows: First layer is a
   mixture of vegetables and lettuce, covering bottom of dish. Place one
   apple slice and some parsley on top, and one chicken liver in center
   of each dish. Next layer is slices of chicken, followed by layer of
   vegetables, parsley, and lastly chicken. Pour gelatin over
   ingredients and refrigerate, covered in plastic wrap, for at least 6
   hours (or as long as 2 days), before serving so gelatin can set.
   
   To serve, unmold and garnish with walnuts, remaining apple slices,
   whole romaine lettuce leaves and parsley.
  
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