| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| French | Appetizer | 6 | Servings | |
INGREDIENTS
| 18 | sl | French bread; round, 1/2-inch thick |
| 1 | cn | Small can Pate de Foie Strasbourg |
| 1/2 | lb | Butter; room temperature |
| 1/4 | ts | White pepper |
| 1/2 | Jigger Brandy | |
| 1/2 | c | Black olives; chopped fine |
INSTRUCTIONS
Make the French bread croutons by toasting the round slices of bread in the oven until golden. In a mixer, whip the pate, butter, white pepper, and brandy until completely blended and smooth. By hand, fold the black olives into this mixture until distributed evenly. Allow flavors to set overnight. To serve, scoop the pate with a small ice cream scoop, 3 scoops per person on a small plate. Serve along with 3 croutons for each person. LE RUTH'S 636 FRANKLIN ST., NEW ORLEANS WINE:MONTAGNY, LOUIS LATOUR,1982 From the <Micro Cookbook Collection of French Recipes>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“Religion is external, faith is internal.”