Consomme pate mold
1 Servings
Ingredients
| Quantity | 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 |
Directions
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