Ingredients
- 4 sells
- 1/2 bourbon
- 10 1/2 oz beef broth
- 1/2 c water (cold)
- 3 oz cream cheese
- 2 ts gelatin (unflavored)
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. Colorado Cache Cookbook (1978) From the collection of Jim Vorheis
