2 cans consomme'
2 envelopes gelatin
1 lb. liverwurst
8 oz. cream cheese
1 tbsp. grated onion
4 drops Worcestershire
2 dashes garlic salt
Sliced green olives

Dissolve gelatin in consomme and heat. Spray a chilled mold with Pam and arrange olive slices on the bottom and secure with cooled consomme; chill.

Mix remaining ingredients with consomme in a blender or processor until smooth. Pour into mold. Chill until firm (4 to 5 hours) and unmold approximately 15 minutes before serving on crackers or melba toast.

The Pate may be kept, refrigerated, securely wrapped for 3 weeks. Serves 20 or more. The easy way to a gourmet appetizer.