3/4 lb. liverwurst
1/4 c. Durkee's famous sauce
Juice of 1 lg. onion
1 pkg. Knox gelatin
1 can beef consomme or bouillon

Mix gelatin with 1/3 can heated bouillon. When dissolved, add to rest of bouillon. Put half in a mold and chill. Mix 3/4 pound liverwurst with juice of 1 large onion to taste. Add 1/4 cup Durkee's sauce and mix thoroughly. Spread liverwurst mixture on top of firm gelatin, add remaining gelatin mixture and chill until firm. Serve with cocktail rye or pumpernickel bread.