|Gelatin||1⁄2 Tablespoon (More In Summertime)|
|Condensed beef consomme||1 Can (10 oz)|
|Cream cheese||4 Ounce, softened (1 Package)|
|Canned liver pate||3 Ounce|
|Garlic||1 Clove (5 gm), crushed|
|Parsley||1 Tablespoon (For Garnish)|
In a saucepan, sprinkle gelatine over consomme and heat until gelatine dissolves.
Pour into a loaf pan, about 1/4 inch deep; reserve remaining consomme.
Chill until very firm.
Mix remaining ingredients until very smooth.
Spread over chilled consomme.
Cool reserved consomme until it reaches consistency of egg white; pour over liver pate and chill overnight.
Unmould and decorate with parsley.
Serve with toast triangles.