Liver Pate Mold Recipe

• 1 (8 ounce.) cream cheese
• 2 sm. cans liver pate
• 1/4 c. bourbon whiskey
• 1 pkg. plain gelatin
• 1 can consomme soup

1. Soften gelatin in whiskey.
2. Heat consomme to boiling point.
3. Remove from fire.
4. Add in gelatin and whiskey, dissolve.
5. Pour half of mix into mold and place in freeze to set, 20 min.
6. Combine cream cheese and liver pate.
7. Add in remaining consomme, mix well.
8. Remove set consomme from freezer and add in remaining mix.
9. Put into refrigerator to set.
10. When set, unmold and serve with Ritz or possibly Pepperidge Farms.

cream cheese, pate, bourbon whiskey, gelatin, consomme soup

Taken from cookeatshare.com/recipes/liver-pate-mold-3443 (may not work)