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Results 81 - 90 of 337 for pate
81. SALMON PATE
Combine all ingredients; mix well. Place in a small waxed-lined container, chill several hours. Unmold and garnish with parsley. Serve with ...
82. LIVERWURST PATE
Mash liverwurst, combine with remaining ingredients until well mixed. Mold as desired, garnish with reserved parsley. Serve with crackers ...
Saute half pound of chicken ... livers were enormous. Pate made from them were very ... imbedded in it overnight, it will acquire further flavor.
84. SALMON PATE
1. Clean salmon of all skin and bones; drain. 2. Mix all of above ingredients. 3. Refrigerate overnight. 4. Roll in dill weed (chopped ...
85. MUSHROOM PATE
Melt 2 tablespoons of the ... until needed. (The pate cane be made a day ... pate with chopped chives and garnish with toast points. Serves 6.
Spread almonds in shallow pan ... and whirl until pate is smooth. Turn into a ... garnish with almonds in a flower design, serve with crackers.
Season to taste with salt. Mix into ball and chill thoroughly. Take out 1/2 hour before serving. Serves 6 to 8.
88. MUSHROOM PATE
Preheat oven to 400 degrees. ... over edges. Put pate mixture inside cover with foil ... on a plate. Slice. Serve with crackers. Yield: 1 loaf.
89. SALMON PATE
Sliced almonds for scales, stuffed green olives for eyes and celery stalks and parsley for fins. Drain, debone and flake salmon. Mix ...
Drain can of salmon - ... lined with plastic wrap - chill several hours. Unmold to serve with crackers or thin sliced rye bread. Makes 2 cups pate.
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