Consomme pate mold

Yield: 1 Servings

Measure Ingredient
2 cans Consomme
1 pack Unflavoured gelatine
2 teaspoons Sherry
1 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
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

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