1/4 cup unsalted butter, * see note
1 lb fresh mushrooms
1/3 cup onions, minced
1/3 cup celery, chopped
2 eggs
3 oz cream cheese
3/4 cup fine bread crumbs
1 tsp salt
1/2 tsp basil, crushed
1/4 tsp rosemary, crushed
1/4 tsp oregano, crushed
1/8 tsp black pepper, freshly ground
Directions
Recipe by: Felicia Pickering
greasing the pan
Butter a 7-by-4-inch loaf pan. Line with wax paper, leaving an
overhang of about 1 1/2 inches all around to assist in lifting out
the pate later.
Preheat the oven to 400 F.
Rinse, dry and finely chop the mushrooms. You should have about 5
cups. In a large saucepan melt the butter, and saute the onions and
celery until tender, about 5 minutes.
In a large bowl beat the eggs and cream cheese until smooth. Add the
bread crumbs, salt, basil, rosemary, oregano and pepper. Stir in the
onion mixture and the mushrooms. Blend well.
Spoon the mixture into the loaf pan. Cover the top with foil, and
bake until firm, about 1 1/2 hours. Cool in the pan until lukewarm.
Remove from the pan, using the paper overhang as an aid. Serve at
room temperature with crackers as an appetizer.
Serves 12 to 14.
Servings: 12 servings
Mock French Pate Recipe brought to you by Recipe Ideas
Categories: French
The History of Recipes
Recipes as an idea can be found far back into antiquity, at least as far back as early Egypt, and quite possibly further than that. Interesting though that maybe, generally, these early cook books were just very simple hieroglyphic instructions for meal preparation.
In an interesting twist, the oldest recipe in existence, according to historians is a series of clay tablets in the Sumerian language which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel blissful and exhilarated. Later on, in The time of the romans 25BC a roman called Apicius wrote some scripts detailing recipes cooked by wealthy Romans. In his publication, Apicius recounts how the meals were split into appetizers, main meal and desserts, something we still use today. He also informs us how the chefs of Roman times used many aromatic flavors, including a few that will be familiar to modern chefs like basil, mint and parsley. Moving our culinary historical trip onwards, we find two recipe books which appeared in the fourteenth century : one book called `Forme of Cury`, and another called `Curye on Inglish`. Amusingly, these two books have no connection with the indian curry that is familiar to us all today, but rather recipes for the types of meals served to the upper classes of those days. Later on, in the 15th century, people returning from the crusades brought back many foods and herbs from Arab countries, including parsley, basil and rosemary. These new spices and herbs led to an explosion in books on cookery, most of which are now in private libraries. The TV revolution gave us TV cookery programs and the demand for the accompanying recipe books. And that neatly brings us to the present day and the invention of the internet, allowing everyone to access thousands of recipes like the ones you can find on sites such as this. |
We hope you enjoy this Mock French Pate recipe.
