Yardley Inns Pate Plate
From seh0625 16 years ago
- 60 minutes to make
- Serves 2
This appetizer was home made by a great Philadelphia chef
Ingredients
- chicken liver pate, thin slice shopping list
- veal pate, thin slice shopping list
- egg white, chopped shopping list
- onion, fine diced shopping list
- chopped parsley shopping list
- cornicon shopping list
- olives shopping list
- cornicon shopping list
- olives, pepperoni, Maille mustard, Carr's crackers shopping list
- CUMBERLAND SAUCE: 1 jar red current jelly, shopping list
- 8 tablespoon shallots, chopped. 8 juice & zest lemon & orange, shopping list
- 8 tsp of English mustard, 4 cups port wine, ginger, salt, cay pepper shopping list
How to make it
- Arrange all the garnishes around the 2 pate slices.
- add 6 crackers
- Cumberland Sauce
- melt jelly and at the same time dissolve the English Mustard
- in the Port Wine.
- Add the shallots and the lemon and orange zests to the jelly,
- then the port with the dissolved mustard
- simmer 10 minutes
People Who Like This Dish 2
- dandelion Ashland, NE
- seh0625 Philadelphia, PA
- Show up here?Review or Bookmark it! ✔
The Groups
- Not added to any groups yet!
Reviews & Comments 0
-
All Comments
-
Your Comments