|Unflavored gelatin||1 Tablespoon (1 envelope)|
|Cold water||1⁄4 Cup (4 tbs)|
|Condensed consomme madrilene||13 Ounce (Red One, 1 Can)|
|Condensed red consomme madrilene||13 Ounce (1 can)|
|Cream cheese||3 Ounce (1 package)|
|Canned liver pate||4 1⁄2 Ounce (1 can)|
|Chopped parsley||1 Tablespoon|
Soften gelatin in water.
Heat consomme, add to gelatin and stir until gelatin is dissolved.
Pour about 1/2 cup in 3-cup mold.
Chill until firm.
Add cheese and pate to remaining mixture and beat lightly with rotary beater until blended.
Pour over first mixture and chill until firm Unmold and garnish with parsley.
Serve with Melba toast or crisp crackers.
Makes 6 to 8 servings.