Mock French Pate Recipe

Ingredients

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 * plus butter for
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

Transcribed cooking instructions as an idea can be traced far back into the far past, in truth as far back into history as the Egypt of the Pharoahs, and quite possibly further than that. However, sadly, these early cookbooks were just very basic pictorial, hieroglyphic or cunieform recipes for food preparation.

During the time of the Romans a roman called Apicius created a few scripts which described recipes enjoyed by wealthy roman citizens. In his scrolls, he describes how the meals of wealthy Romans were split into appetizers, main course and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he recounts how the cooks of Roman times were skilled in the use of many herbs, including a few that are still present in modern kitchens for example basil, fennel and parsley.

Over the next few hundred years, the families of Europe tried to serve the most extravagent banquests, and as a result the best chefs and their recipe collections were greatly in demand. Nevertheless, it was during the nineteenth century that fine cookery and cookery books rose to prominence. Mrs Beeton in the UK, and Fannie Farmer in the US, spent years to collecting, verifying, and recording recipes of the day.

The arrival of TV gave us celebrity chefs and the demand for the spin-off recipe books.

Which pretty much brings us up to date and the invention of the internet, allowing everybody to access thousands of recipes like the ones you can find on this web site.

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We hope you enjoy this Mock French Pate recipe.

 


Mock French Pate Recipe, one of many tasty recipes brought to you by Recipes Ideas




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