| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Seafood | California | Appetizers, Spreads | 8 | Servings |
INGREDIENTS
| 2 | tb | Flat-leaf parsley leaves |
| 1 | tb | Fresh tarragon leaves |
| 1 | 2-inch piece red onion | |
| 1 | c | Cooked meat (chicken; veal, beef or fish) |
| 1 | ts | Lemon zest |
| 1 | ts | Lemon juice |
| 6 | tb | Unsalted butter |
| 1 | ts | Fine sea salt; or to taste |
| 1 | ts | Freshly ground black pepper; or to taste |
INSTRUCTIONS
In a food processor or blender, process ingredients until finely pureed and well blended. Taste, adjust seasoning, pack into ramekins and chill. Serve with toast or crackers. NOTES : Serves 8 as an appetizer, 3 per person. These are good served with a dab of honey mustard and a leaf of fresh tarragon as a garnish. Prep time assumes you have cooked meat on hand. Reprinted in The Sacramento Bee 9/17/97. Recipe by: Home Chef Essential Cooking Series Posted to MC-Recipe Digest V1 #882 by "Crane Walden <cranew@foothill.net>" <cranew@foothill.net> on Nov 4, 1997
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