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Passion Pat�




Source of Recipe


TV GUIDE


Recipe Introduction


SUSAN LUCCI


List of Ingredients




1 envelope unflavored gelatin
1 can (10 oz) beef bouillon or consomm�, undiluted
2 cans (3 oz each) liver pat�
1 can (4 1/2 oz) deviled ham
1 tsp grated onion
1 tsp lemon juice



Recipe



Soften the gelatin in the beef bouillon in a saucepan. Place over low heat and stir until the gelatin is dissolved. Measure 1/3 cup of the mixture into a 3-cup mold and chill until almost firm. This makes an attractive aspic topping on the pat� mold. Blend the other ingredients into the remaining broth mixture and spoon over the gelatin layer in the mold. Chill until firm. Serve with crackers or cocktail rye bread as a cocktail spread. Serves 6 to 8.