INGREDIENTS

INSTRUCTIONS

Date: Mon, 4 Mar 1996 17:54:09 -0600
From: awilson@tfs.net
PREHEAT OVEN TO 325F. Remove and discard the crust from the bread.  Tear
the bread into pieces and set aside. Melt the butter in a skillet over
medium heat on the stove, add the onions and cook, stirring for 5 minutes
or until softened. Add the wine, bring to a boil and cook 1 minute. Add the
bread and cook, stirring 5 minutes. Scrape the mixture into a mixing bowl.
Roughly cut the whitefish and salmon into 1-inch pieces and add to the
bread in the mixing bowl. Add the salt, pepper, coriander and nutmeg and
mix. Place the mixture in a food processor and process until smooth. Or,
fit a meat grinder with a medium die and grind the fish mixture twice.
Transfer mixture to a mixing bowl and place bowl over a pan of ice water.
Add the eggs and the whites and mix well. Slowly add the cream. Pack the
mixture into a 9-by-5-by-3-inch glass, ceramic or metal loaf pan. Tap the
pan on a counter to firmly pack. Cover tightly with a double layer of
aluminum foil. Place loaf pan in a larger pan and fill with boiling water
until it rises halfway to the top of the loaf pan. Place in the oven for 1
hour. Remove pate from oven and its water bath. Place loaf pan on a baking
sheet. Cool for 1 hour. Refrigerate for at least 3 hours. To remove, run a
knife around edges of the pate. Dip loaf pan in hot water for a minute.
Turn out onto a plate. Serve with toast or crackers.
MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK ...downloaded from:
Salata *Redondo Beach, CA (310)-543-0439 (1:102/125)
From: Dale Shipp  Date: Dec-25-95 2:29pm
MM-RECIPES@IDISCOVER.NET
MEAL-MASTER RECIPES LIST SERVER
MM-RECIPES DIGEST V3 #64
From the MealMaster recipe list.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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