1 can condensed consomme (the kind with gelatin - NOT beef bouillon)
1 env. unflavored gelatin
1 c. water
8 oz. WHIPPED cream cheese
1 can (4 1/2 oz.) liver pate
1 tsp. lemon juice
1/2 tsp. leaf thyme, crumbled

Soften gelatin in consomme, then heat stirring, until gelatin dissolves. Remove from heat, stir in water. Put small amount in mold (1/2 to 1/4 cup and let set). Mix cheese, liver pate, lemon juice and thyme together, add remainder of gelatin mixture. Mix well and pour on top of set gelatin in mold. Let set in ice box 5 or 6 hours or overnight.