1/2 lb. liverwurst
1 (8 oz.) pkg. cream cheese
4 hard cooked eggs
1/4 c. green onions, thinly sliced
3 tbsp. Worcestershire sauce

In a large bowl beat with electric mixer, beat liverwurst, cream cheese and Worcestershire sauce until well blended. Remove one of the egg yolks and refrigerate for later use. Chop remaining eggs. Stir into liverwurst mixture along with onions. Press into a mold or bowl and refrigerate several hours. To unmold, stand bowl in hot water 30 seconds. Unmold on a lettuce lined platter. Sieve reserved egg yolk on top of mold for garnish. Serve with crackers, celery or green pepper chunks.