Place water in small bowl; sprinkle on gelatin; let stand 10 minutes.
Meanwhile, stir cream cheese, pate or liver sausage, and onion together; refrigerate.
Heat consomme; stir into gelatin until dissolved. Pour into a 3-cup mold; refrigerate until the consistency of unbeaten egg white - about 1 hour.
Then drop cheese mixture by "ball-shaped" teaspoonfuls into gelatin; refrigerate until firm. Serve with crisp crackers.
Yield: 16 servings