Title: Consomme Pate Mold
Categories: None
Yield: 1 Servings

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

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