| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 10 |
oz |
Canned tuna in olive oil; drained |
| 1 |
c |
Sottened butter; cut in 6 pieces |
| 2 |
dr |
Lemon juice; up to 3 |
| 2 |
dr |
Tabasco; up to 3 |
|
|
Salt and freshly ground black pepper |
| 10 |
md |
Shrimp; cooked and shelled |
| 3 |
tb |
Coarsely chopped pimientos |
| 2 |
tb |
Tiny capers; drained |
|
|
Parsley sprigs |
|
|
Buttered toast rounds |
INSTRUCTIONS
With the metal blade in place, add the tuna, butter, lemon juice, Tabasco,
salt and pepper to the beaker. Process until the mixture is smooth. Add
shrimp, pimientos and capers. Process, turning on and off rapidly, until
ingredients are evenly chopped and combined. Taste and adjust seasoning; it
must be highly seasoned. Pack the pate' into a well-oiled 3-cup loaf pan or
mold and chill for 24 hours. Unmold onto a serving plate. Garnish with
parsley and serve with toast rounds. Makes 3 cups.
Variations: The pate' can be made with crabmeat instead of shrimp or a
combination of shrimp and crabmeat. It can also be flavored with fresh,
finely minced dill or tarragon and a large pinch of curry.
Scanned by Miriam Podcameni Posvolsky from "New Recipes for the Cuisinart"
by James Beard and Carl Jerome
Posted to MC-Recipe Digest V1 #974 by Leon & Miriam Posvolsky
<miriamp@pobox.com> on Dec 30, 1997
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“That man is truly happy who can say of all his substances, be it little or be it much, ‘The Lord gave it to me’. #Charles Spurgeon.”