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2 cans consomme
2 packages gelatin
1 pound liverwurst
8 ounces cream cheese, softened
1 tablespoon onion, grated
4 drops Worcestershire sauce
2 dashes garlic salt
Sliced green or black olives
Mix gelatin in consomme and heat until dissolved. Add other ingredients with consomme and blend until very smooth. Pour into greased mold lined with sliced olives. Chill mold until pate is solid. Serve with crackers or toast. | 