|French loaf/Italian bread loaf||1 Large|
|Cream cheese||16 Ounce, softened (2 Packages Of 8 Ounce Each)|
|Beer||1⁄4 Cup (4 tbs)|
|Dry mustard||1 Teaspoon|
|Chopped water cress||1⁄4 Cup (4 tbs)|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Chopped radish||1⁄4 Cup (4 tbs)|
Preheat oven to 350Â°.
Cut the loaf of bread into 3 long pieces.
Slice off ends and discard them.
Scoop out the doughy center leaving about 1/4" thick shell of crust.
Crumble the bread taken out of shells into small pieces and toast on cookie sheet 15 minutes or until browned.
During the toasting cut liverwurst into small pieces.
Stir cream cheese until soft and smooth.
Mix beer and mustard thoroughly and stir into cheese mixture.
Add rest of ingredients and mix thoroughly with liverwurst.
Cool crumbs to room temperature and add to liverwurst mixture.
Pack this stuffing into bread shells.
Easy to do by standing shells on end and press mixture in with back of spoon.
Wrap in foil to heat and toast and slice to serve.