1 (8 oz.) cream cheese, room temperature
1 (4 1/2 oz.) jelly liver pate
1 c. beef consomme
1 env. plain gelatin
Onion salt

Heat consomme and add gelatin. Let cool. Put small amount in each of five custard cups. Set cups in refrigerator. Mix cheese and pate. Season with onion salt. Mix cooled consomme and liver mixture together. When consomme is set in bottom of custard cups add liver mixture and refrigerate again. Can be frozen. Serve with crackers.