Pate en Gelee

1 (13 1/2 ounce) can beef broth
1 envelope unflavored gelatine
5 ounces cream cheese
1 (8 ounce) package liverwurst
1 small onion, grated
Worcestershire sauce, to taste
Tabasco sauce, to taste

Heat beef broth and dissolve gelatine in it. Pour 1/3 of it into the bottom of a 3-cup mold and refrigerate until set.

Have cream cheese and liverwurst at room temperature. Place them in a mixing bowl. Add grated onion and seasonings and beat all together until smooth. Pile this mixture on top of the jellied broth leaving space all around the sides. Pour remaining broth around the sides of the pate in the mold and chill until set.

Unmold on lettuce leaves and serve with crackers or Melba toast.