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.