1 tb Unflavored gelatin
1/2 c  Cold water
1 c  Condensed sonsomme
1/2 lb (1 cup) braunschweiger
3 tb Mayonnaise
1 tb Vinegar
1 tb Minced onion

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.