Pate Hush-Hush - cooking recipe

Ingredients

1 (10 1/2 oz.) can beef consomme, undiluted
1 large can or 2 small cans Sell liver pate
1 envelope plain gelatin
6 oz. cream cheese
dash of cayenne pepper
2 tsp. Worcestershire sauce
salt and pepper to taste
Accent to taste
3 Tbsp. cold water
1 Tbsp. sherry
1 Tbsp. bourbon

Preparation

Dissolve gelatin in cold water.
Heat consomme; add gelatin and sherry.
Put aside to cool.
Mix cream cheese, pate, bourbon, Worcestershire sauce and seasonings thoroughly (an electric mixer is easiest).
Oil a flat mold with vegetable oil.
Pour cooled consomme into the mold to the depth of about 1/4 inch and put it into the freezer to set quickly.