ompletely smooth.
Scrape the pate into 2 or 3 large
he cabbage (this is a Jacques Pepin exclusive method that Julia Child
n oven to keep warm. Pepin recommends keeping your serving plates
nto a gooey stuff\" as Jacques says. The dough will indeed
old bacon slices over, covering pate. Cover pan tightly with foil
nd smoke catfish according to recipe. While still warm, break fillets
Heat a skillet over medium heat. Finely chop the mushrooms in a food processor. Add oil and butter to the skillet, then shallots and mushroom bits. Season with ground thyme, salt and pepper and saute until the mushrooms are deep brown, about 6 minutes. Deglaze pan with the sherry.
Transfer this mushroom duxelles to a serving dish and place on a platter alongside the storebought pate. Garnish tray with sliced baguette, cornichons, capers and a sprinkle of chopped parsley.
Enjoy bread rounds with a slather of pate topped with mushrooms.
overing the surface of the pate. Chill 8-24 hours. Keeps
his pan on top of pate and chill overnight.
Remove
op of each of the Country Loin Pork Style Spareribs.
/2 hours. Allow the pate to cool in the water
br>When ready to make pate, line a 4-cup mold
To make the pate:
In a small, covered
ore.
DRY RUB for COUNTRY-STYLE RIBS: Combine 2 tablespoons
side to chill while preparing pate.
Pate:
Butter a 3
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.
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.
oneless ham joint throughout this recipe. If you use an uncooked
nd compress the pate.
To unmold the pate, pour very hot