|Unflavored gelatin||1 Tablespoon (1 Envelope)|
|Consomme madrilene||13 Ounce (1 Can)|
|Hard cooked eggs||2 , shelled|
|Canned liver spread||8 Ounce (Two 4 Ounce Can)|
|Toasted walnuts||1⁄2 Cup (8 tbs), chopped|
|Sweet pickle relish||1 Tablespoon, drained|
Soften gelatin in madrilene in a small saucepan.
Heat, stirring constantly, until gelatin dis solves; remove from heat.
Pour a half inch thick layer into a 3 cup bowl; chill just until sticky firm.
Cool remaining gelatin mixture in saucepan at room temperature.
Cut up eggs, then press through a sieve into cooled gelatin mixture in saucepan; beat in liver spread, walnuts, relish, salt, and pepper until well-blended.
Pour over sticky firm gelatin layer in bowl; chill several hours, or overnight, until firm.
When ready to serve, loosen pate around edge with a knife; turn out onto a serving plate.
Garnish top with sliced pimiento stuffed olives, if you wish.
Surround mold with crisp crackers.
Note: To toast walnuts, simmer in boiling water to cover in a small saucepan for 3 minutes; drain.
Spread in a single layer in a shallow baking pan.
Heat in moderate oven (350Â°) for 15 minutes.