irections for sauce:
This recipe makes enough sauce for about
nd smoke catfish according to recipe. While still warm, break fillets
side to chill while preparing pate.
Pate:
Butter a 3
he top of the salmon pate & level the top. Fold over
ith a little whipped cream (recipe follows) or cinnamon on top
Soak the prunes overnight in the port and red wine.
Saute the chicken livers in a few tablespoons butter until just done.
Combine with the remaining butter, lemon juice, salt, pepper, grated onion, garlic, eggs, cognac, and parsley.
Chop finely.
Stuff the prunes with the pate.
Wrap with a bit of bacon.
Secure with a toothpick.
This can all be prepared ahead of time.
Just before the guess arrive saute until the bacon is crispy.
Serve to guests.
br>When ready to make pate, line a 4-cup mold
To make the pate:
In a small, covered
For the pate, line a 1-cup loaf
Melt butter and gently fry the chopped onion and chicken livers until softened and just cooked.
Spoon into blender.
Add herbs and seasoning and blend well.
Add the Apricot brandy to give a smooth and creamy texture.
Pour into suitable dishes (about 3-4 small bowls).
Smooth the top of pate in each bowl.
Gently press a bay leaf into the surface of each.
Top each bowl of pate with a little melted butter to prevent the air from discolouring.
Chill.
Serve garnished with parsley.
Keep 1 cup of the flour out to use this flour to roll out dough with.
Combine lard,flour,baking powder,salt.
In a cup with fork slightly beat egg, vinegar and cold water to make up 1 cup of ingredients
Add egg, water and vinegar to flour mixture form a ball.
Do not overwork dough.
Please, refrigerate dough for at least 1 hour or 24 hrs {this freezes very well} before using for the best result.
Bake at 400 Degrees in a preheated oven for 10 minutes then reduce oven temperature to 350 until pastry is golden brown!
Coat a small pan with cooking spray, heat and cook the mushrooms until tender.
Stir in the pate and shallot.
Cook, stirring, over the heat until the pate is melted.
Beat the eggs and water together.
Pour the egg mixture over the mushrooms and gently cook until the underside of the omelet is browned and to is beginning to set.
Carefully fold the omelet in half and slide onto a serving plate.
arm.
Bread Pudding Sauce Recipe.
Mix everything together and
nd compress the pate.
To unmold the pate, pour very hot
he refrigerator to get the best taste out of the chicken
he tomato used in the recipe.) PLEASE DO NOT ADD ANY
nd mix in the breadcrumbs, pate, parsley, oregano and egg.
Cut pate into 12 rectangles, and place
f required.
Put the pate into your containers and pour
o not over-beat, the pate should have some texture.