Instructions: Soften gelatin in cold water. Heat consomme to boiling. Remove from heat; add gelatin and stir until dissolved. Pour into 2 cup mold; chill until firm. Blend remaining ingredients. Spoon out center of jellied consomme, leaving 1/2 inch on all sides. Fill center with meat mixture. Heat the spooned out consomme till melted; pour over braunschweiger. Chill firm.

Unmold. Trim with slices of hard cooked egg. Use crackers as spreaders.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.