| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 1/2 |
sm |
Onion; quartered |
| 1 |
sm |
Clove garlic |
| 1/2 |
lb |
Fresh mushrooms; halved |
| 2 |
tb |
Butter |
| 1/4 |
ts |
Salt |
| 1/8 |
ts |
Tarragon; crushed |
|
ds |
White pepper |
| 10 |
oz |
Blanched whole almonds; toasted |
| 1 |
tb |
Dry sherry |
| 1 |
tb |
Heavy cream |
INSTRUCTIONS
In food processor with metal blade, process onion and garlic with on-off
bursts until coarsely chopped; set aside. Process mushrooms with on-off
bursts until coarsely chopped. Melt butter in medium skillet; add onion,
garlic, mushrooms, salt, tarragon, and pepper. Cook, stirring occasionally,
until most liquid has evaporated. Reserve 2/3 cup almonds for garnish.
Process remaining almonds until coarsely chopped. Reserve 2 tablespoons.
Process remaining almonds to form a paste. Add mushroom mixture, sherry and
cream; process until smooth. Add reserved 2 tablespoons chopped almonds;
process with on-off bursts. Cover and chill. Mound pate on serving plate.
Garnish with reserved 2/3 cup almonds. [Press whole almonds onto surface of
mound so that they are in a vertical position. Mound surface should be more
or less entirely covered with upright almonds.]
Makes about 1-1/2 cups.
Posted to MC-Recipe Digest V1 #191
Date: Sat, 10 Aug 1996 08:57:03 -0400
From: kmeade@ids2.idsonline.com (The Meades)
NOTES : A friend brought these to a shower that was held at my house.
The presentation leaves a little to be desired but they are great.
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“Coincidence is when God chooses to remain anonymous.”