Liver Pate - cooking recipe

Ingredients

1 (8 oz.) pkg. cream cheese
1 can Sell's liver pate
1 can Crosse & Blackwell red madrilene (consomme)
1 envelope gelatin
few drops of red coloring

Preparation

Blend cream cheese and liver pate together.
Melt red madrilene and gelatin together; add a few drops of red coloring. Oil a mold or 2 small ones.
Pour a little madrilene mixture into mold and let set.
Add pate mixture and keep in center.
Pour remaining madrilene over and around; chill.
Keeps well; do not freeze.
Good for cocktail party, served with plain crackers.