Party Pate - cooking recipe

Ingredients

1 can Sell's liver pate
3 oz. softened cream cheese or Ricotta
1 tsp. Worcestershire sauce
juice of 1 onion
1 Tbsp. brandy
1 can beef consomme or bouillon
1 envelope plain gelatin
salt and pepper
1 hard-boiled egg yolk

Preparation

Heat consomme and add gelatin until dissolved.
Pour half into bowl or mold and refrigerate.
Beat pate and cheese with seasonings and brandy.
Press pate mixture on top of jellied consomme.
Cover with remaining consomme.
Return to refrigerator to jelly.
Unmold and garnish with chopped parsley and/or sieved egg yolk.