Consomme Pate Mold

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Consomme Pate Mold Ingredients

2 cn Consomme	1 tb Prepared mustard
1 pk Unflavoured gelatine	1/4 ts Tabasco sauce
2 ts Sherry	1/4 ts Worcestershire sauce
1 Roll Braunsweiger or liver	Salt and Pepper
1 sm Pkg. cream cheese	2 tb Brandy, rye or scotch whisky
2 tb Onion, grated or finely

Instructions for Consomme Pate Mold

Heat consomme. Soak gelatine in sherry. Add consomme and heat until gelatine dissolves. Pour about 1/4 of consomme into oiled mold. Chill until firm. Mash or blend all other ingredients. Spoon over gelatine in mold and pat down with a fork. Pour remaining consomme on top of mixture. Chill until firm. Unmold on plate and garnish with parsley. Yield: 6 or 7 inch ring mold. Posted to EAT-L Digest 02 Sep 96 From: Pat Belanger Date: Tue, 3 Sep 1996 19:54:12 -0700

Main Ingredient: Cuisine: Uncategorized