Liverwurst Mold - cooking recipe

Ingredients

2 cans beef consomme (1 lb. can)
1 lb. liverwurst
2 envelopes unflavored gelatin
8 oz. cream cheese
grated onion
dash of Worcestershire sauce
onion salt
sliced olives (for decoration)

Preparation

Heat consomme and dissolve gelatin.
Oil a 1-quart mold with Pam.
Slice olives and arrange in mold.
Pour thin layer of consomme over olives and put in freezer a few minutes to set.
Mix liverwurst and cream cheese together.
Pour mixture into consomme and add seasonings.
Beat with mixer until smooth.
Pour into mold and refrigerate overnight.
Unmold and serve with crackers.
Will keep 3 weeks in refrigerator.