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Ingredients Jump to Instructions ↓

  1. 1 Unflavored gelatin

  2. 1/2 cup 118ml Cold water

  3. 1 tablespoon 15ml Butter or margaringe

  4. 1/2 cup 31g / 1.1oz Thinly-sliced onion

  5. 1/2 lb 227g / 8oz Mushrooms - cleaned, sliced

  6. 1 Frozen cut green beans - (10 oz)

  7. 1/2 cup 118ml Walnuts

  8. 1/2 cup 20g / 0.7oz Parsley leaves

  9. 1/4 cup 59ml Mayonaise

  10. 1 tablespoon 15ml Fresh lemon juice

  11. 2 teaspoons 10ml Worcestershire sauce

  12. 3/4 teaspoon 3.8ml Salt

  13. 1 tablespoon 15ml Tabasco pepper sauce

  14. 1/4 teaspoon 1 1/3ml Dried fines herbes or herbes de Provence

  15. 1/4 teaspoon 1 1/3ml Ground nutmeg

Instructions Jump to Ingredients ↑

  1. In a small saucepan, sprinkle the gelatin over the water. Place over low heat and stir constantly until gelatin dissolves, about 3 minutes. Set aside.

  2. In a large skillet, melt the butter, then add the onion and mushrooms and cook over medium heat for about 4 minutes. Put the cooked vegetables in the bowl of a food processor. Add the gelatin and the remaining ingredients, and process until pureed. Pour into a 3-cup mold and chill until firm. Unmold and serve with crackers.

  3. This recipe yields enough pate for 8 servings.

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