| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
French |
|
6 |
Servings |
INGREDIENTS
| 1 |
cn |
(7 oz) Italian tuna (in oil)*, drained |
| 1/2 |
c |
Unsalted butter (1 stick); in bits |
| 1/4 |
c |
Heavy cream |
| 1/2 |
ts |
Dry mustard |
| 1/4 |
ts |
Cayenne (or to taste) |
| 1/4 |
c |
Madeira (or to taste) |
|
|
S & P to taste |
INSTRUCTIONS
In a food processor fitted with a steel blade, or in a blender blend the
tuna with the butter, cream, mustard, and cayenne until the mixture is
smooth. With the machine running, add the 1/4 cup of Madeira or to taste
and season mixture with salt and white pepper. Transfer the pate to a crock
or divide it among ramikins, smooth the top and chill until it is firm.
Serve the pate with French bread or toast points.
*I can't find Italian tuna here. I use regular tuna..but on occasion have
used a smoked tuna.
Notes: This is wonderful! Easy to prepare (minutes) and tastes grand. I
don't tell guests what's in it till they've taken the first bite..by then
they're hooked. Serve this pate at room temperature when it will glide on
bread without breaking into bits. Flavor is also enhanced at room
temperature. Makes 1 cup. Serves a ton of people.
Per serving (excluding unknown items): 35 Calories; 4g Fat (94% calories
from fat); 0g Protein; 0g Carbohydrate; 14mg Cholesterol; 4mg Sodium
Posted to MC-Recipe Digest V1 #783 by Dianne Weinsaft <dee@ncsi.net> on Sep
15, 1997
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