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LIVER PATE MOLD 
1 (8 oz.) cream cheese
2 sm. cans liver pate
1/4 c. bourbon whiskey
1 pkg. plain gelatin
1 can consomme soup

Soften gelatin in whiskey. Heat consomme to boiling point. Remove from fire. Add gelatin and whiskey, dissolve. Pour half of mixture into mold and place in freeze to set, 20 minutes.

Combine cream cheese and liver pate. Add remaining consomme, mix well. Remove set consomme from freezer and add remaining mixture. Put into refrigerator to set. When set, unmold and serve with Ritz or Pepperidge Farms.

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