1 (10 ounce/284 ml) can beef bouillon or consomme,
2 (3 ounce/85 g) cans liver pate
1 (4 1/2 ounce/128 g) can deviled
1 teaspoon grated onion (1 ml)
1 teaspoon lemon juice (5 ml)
Soften the gelatine in the beef bouillon in a saucepan. Place over low heat and
stir until the gelatine is dissolved. Measure 1/3 cup (75 ml) of the mixture into
a 3-cup (750-ml) mold and chill until almost firm. This makes an attractive aspic
topping on the pate mold.
Blend the other ingredients into the remaining broth mixture
and spoon over the gelatine layer in the mold.
Chill until firm.
Serve with crackers or cocktail rye bread as a cocktail spread.