Pate - cooking recipe

Ingredients

1 can consomme soup
1 envelope gelatin
1/3 c. cold water
2 pkg. cream cheese
1/4 lb. liverwurst
2 to 3 chopped green onion tops
1 tsp. Worcestershire sauce
dash of dry mustard and pepper

Preparation

Heat soup to boiling.
Add gelatin.
Pour thin layer in bottom of mold that has been oiled with olive oil.
Mash together cream cheese and liverwurst.
Add rest of ingredients and add to consomme.
Whip until well blended.
Pour on top of set gelatin mold and refrigerate.
Unmold and serve with Wheat Thins.