Ingredients
- 1 envelope gelatine (1 T.)
- 4 oz. cream cheese
- 1 can beef bouillon
- 2 cans Sells Kiwipik
- 3 T. sherry
- 3 T. bourbon
Instructions
Step 1
Soak gelatine in 4 T. cold water. Heat, but do not boil. Bouillon.
Step 2
Combine gelatine and bouillon. Mix well. Pour into mold (previously oiled) to depth of 1 inch.
Step 3
Refrigerate until firm.
Step 4
Mix & blend cream cheese, pate, & bourbon.