| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
cn |
Consomme |
| 1 |
pk |
Unflavoured gelatine |
| 2 |
ts |
Sherry |
| 1 |
|
Roll Braunsweiger or liver and bacon sausage |
| 1 |
sm |
Pkg. cream cheese |
| 2 |
tb |
Onion, grated or finely minced |
| 1 |
tb |
Prepared mustard |
| 1/4 |
ts |
Tabasco sauce |
| 1/4 |
ts |
Worcestershire sauce |
|
|
Salt and Pepper |
| 2 |
tb |
Brandy, rye or scotch whisky |
INSTRUCTIONS
Heat consomme. Soak gelatine in sherry. Add consomme and heat until
gelatine dissolves. Pour about 1/4 of consomme into oiled mold. Chill until
firm. Mash or blend all other ingredients. Spoon over gelatine in mold and
pat down with a fork. Pour remaining consomme on top of mixture. Chill
until firm. Unmold on plate and garnish with parsley. Yield: 6 or 7 inch
ring mold.
Posted to EAT-L Digest 02 Sep 96
From: Pat Belanger <cookie@CWCONNECT.CA>
Date: Tue, 3 Sep 1996 19:54:12 -0700
A Message from our Provider:
“Your pain touches God’s heart”