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
Historians have traced the existance of recipes back into distant history, at least as far back into history as pharonic Egypt, and potentially, even further back. Having said that, generally, these early recipes were just very basic hieroglyphic instructions for preparing meals.
Fascinatingly, the most ancient recipe discovered, according to food historians are a few tablets in ancient Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel `exhilarated, wonderful and blissful`. Progressing into The time of the roman empire around 25BC a roman called Apicius wrote a few documents showing how to cook the recipes prepared by the Romans. In his works, he describes how the roman meals were separated into hors d`oeuvre, main meal and desserts, something we still use today. This early Roman chef tells us how the Roman cooks were skilled in the use of a good variety of herbs, including a few that will be familiar to modern cooks for example bay, rue and parsley. In the 15th century, people returning from the crusades brought back many new spices and herbs from the holy lands, such as parsley, basil and rosemary. The introduction of these new culinary ideas caused an eruption in books on cooking, most of which still exist in private collections. When we get to the 1900s, cook books were starting to become popular mostly due to better eduction, people having more free time and having more money to spend. The arrival of TV gave us celebrity TV chefs and the accompanying recipe books. Which brings us neatly up to date and the invention of computers and the internet, permitting everyone to access thousands of recipes such as those found on the site you are now reading. |
We hope you enjoy this Mock French Pate recipe.
