AuthorRetroRuth
Rating

From Good Housekeeping Complete Christmas Cookbook, 1967

Tested Recipe!

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  cup water
 1 envelope unflavored gelatin
 8 oz cream cheese
 4 ½ oz can liver pate or liver sausage
 3 tsp minced onion
 10 ½ oz undiluted condensed beef consomme

Day before, or early on party day:
1

Place water in small bowl; sprinkle on gelatin; let stand 10 minutes.

2

Meanwhile, stir cream cheese, pate or liver sausage, and onion together; refrigerate.

3

Heat consomme; stir into gelatin until dissolved. Pour into a 3-cup mold; refrigerate until the consistency of unbeaten egg white - about 1 hour.

4

Then drop cheese mixture by "ball-shaped" teaspoonfuls into gelatin; refrigerate until firm. Serve with crisp crackers.
Yield: 16 servings

Ingredients

  cup water
 1 envelope unflavored gelatin
 8 oz cream cheese
 4 ½ oz can liver pate or liver sausage
 3 tsp minced onion
 10 ½ oz undiluted condensed beef consomme

Directions

Day before, or early on party day:
1

Place water in small bowl; sprinkle on gelatin; let stand 10 minutes.

2

Meanwhile, stir cream cheese, pate or liver sausage, and onion together; refrigerate.

3

Heat consomme; stir into gelatin until dissolved. Pour into a 3-cup mold; refrigerate until the consistency of unbeaten egg white - about 1 hour.

4

Then drop cheese mixture by "ball-shaped" teaspoonfuls into gelatin; refrigerate until firm. Serve with crisp crackers.
Yield: 16 servings

Jellied Pate

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