8 oz. liverwurst
8 oz. cream cheese
1/2 to 3/4 pkg. powdered gelatin
1 can beef consomme with gelatin
1/2 med. onion, minced or grated
Sage, parsley, Dijon mustard, Worcestershire sauce, garnish with sliced olives

Heat consomme and powdered gelatin until dissolved. Pour 1/4 inch gelatin into mold. Place olive slices where desired. Chill until set.

Mash liverwurst, cream cheese, and remainder of ingredients until creamy. Place ball of pate in mold, leaving space around sides, and add remainder of consomme. Chill until set.

To serve, invert mold on to serving plate. If pate does not come out easily, loosen around edge with knife. Also, try placing a damp, warm towel over mold, or hold for 10 seconds in bowl of WARM water. Careful not too hot.