Ingredients
1 10 ounce can beef consomme, refrigerated for about 6 hours before preparing recipe (should be almost jellied)
1 7 ounce can tuna in oil
2 tablespoons of cognac
2 hard cooked eggs, chopped fine
1 8 ounce package of cream cheese, softened
1/4 teaspoon ground white pepper
3 Tablespoons pistachio nuts, coarsely chopped
Preparation
Pour tuna and its oil into a medium bowl,breaking up tuna into small pieces. Stir in cognac and eggs, blending well. Add the cream cheese and pepper, stirring until very smooth. Stir in pistachio nuts. Spoon into a 2 cup gelatin mold. Spread the consomme over the top of the tuna mixture with a spatula. Cover bowl and refrigerate until firm about 6 hours. Serve with various crackers or warm french bread.
