Yield: 1 Servings
Measure | Ingredient |
---|---|
2 cans | Consomme |
1 pack | Unflavoured gelatine |
2 teaspoons | Sherry |
1 \N | Roll Braunsweiger or liver and bacon sausage |
1 small | Pkg. cream cheese |
2 tablespoons | Onion, grated or finely minced |
1 tablespoon | Prepared mustard |
¼ teaspoon | Tabasco sauce |
¼ teaspoon | Worcestershire sauce |
\N \N | Salt and Pepper |
2 tablespoons | Brandy, rye or scotch whisky |
Heat consomme. Soak gelatine in sherry. Add consomme and heat until gelatine dissolves. Pour about ¼ 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 <cookie@...> Date: Tue, 3 Sep 1996 19:54:12 -0700