Category: Appetizers

Jim Vorheis

10 1/2 oz Beef broth

4 oz Can Sell's or other good quality pate

3 oz Cream cheese

2 tsp Unflavored gelatin

1/2 cup Cold water

1/2 cup Bourbon

Mix cream cheese and pate and spread in bottom of 3 cup mold. Chill.

Dissolve gelatin in cold water.

Heat beef broth and combine with gelatin.

When pate mixture is firm, pour gelatin on top.

Chill.

Unmold and serve with club crackers