Pate Cregyn Gleision Mucai (menai Pride Mussel Pate) Wels

If we slight the reading of the God-breathed Word, the Holy Spirit is handicapped with dull tools for teaching, reproof, correction, and instruction in right doing. Why then should we be surprised that we fall short of godly character, feel spiritually incompetent in Christian witness, and fail at good works? The loop of learning takes us back to the basics. If we want the qualities associated with spiritual maturity, we must be avid readers of the God-breathed Word and serious students of Scripture.

David McKenna

CATEGORY	CUISINE	TAG	YIELD
Seafood, Eggs, Dairy	Welsh	Appetizers, Fish	4	Servings

INGREDIENTS

3	oz	Cooked and shelled mussels
1	oz	Carrot
4		Egg yolks
		Pinch mixed herbs
		Pinch crushed garlic
		Seasoning
1	oz	Celery
1	oz	Breadcrumbs
2	oz	Herring roe
		Pinch dill weed
		Brandy & double cream to tst

INSTRUCTIONS

Finely mince mussels, vegetables and herring roe.  Add herbs,
seasoning and breadcrumbs.  Blend well with egg yolks, brandy and
cream.  Cook for 1/2 hour at 350F in a Sainmarie in the oven. Cook and
serve  with toast fingers.  Glantraeth Restaurant Bodorgan, Anglesey.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/welsh.zip

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 118 Calories From Fat: 52 Total Fat: 5.8g Cholesterol: 181.7mg Sodium: 359mg Potassium: 265.2mg Carbohydrates: 12.3g Fiber: 1.8g Sugar: 1g Protein: 4.9g