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Jellied Consome Mold Recipe

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This recipe for Jellied Consome Mold is from Recipes from my Ancestors---Lara's Personal Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cans beef consome
2 envelopes unflavored gelatine
6 tablespoons cold water
2 tablespoons sherry

Pate Center:
1 pound liverwurst (soft roll)
2 3 ounce packages cream cheese
2 tablespoons brandy
1 small onion, grated
Directions:
Directions:
1. Dissolve the gelatine in warm water
2. Heat consome and add the gelatine and the sherry
3. Set aside to cool
4. Pour one inch deep in a lightly greased mold and let set (save the remaining liquid for the top layer)
5. Mix together the ingredients for the pate center
6. When the gelatine is set, add filling, and then pour the remaining liquid over the top.
7. Place in refrigerator until set
8. Unmold and serve
Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
30 minutes, plus time to cool and set

 

 

 

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