Mixed Herbs
Mixed Herbs
Studio Nouvelles Images
Buy this Art Print at AllPosters.com






WB01419_1.gif (2752 bytes)

La Belle Cuisine - More Appetizer Recipes

WB01419_1.gif (2752 bytes)

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."


Vegetable and Veal Pâté Waltons



igourmet.com - CONNOISSEUR

"The only real stumbling block is fear of failure. In cooking
you've got to have a what-the-hell attitude."

~ Julia Child

Recipe of the Day Categories:

 WB01507_.gif (1247 bytes)  Recipe Home

 WB01507_.gif (1247 bytes)  Recipe Index

 WB01507_.gif (1247 bytes)  Appetizers

 WB01507_.gif (1247 bytes)  Beef

 WB01507_.gif (1247 bytes)  Beverage

 WB01507_.gif (1247 bytes)  Bread

 WB01507_.gif (1247 bytes)  Breakfast  

 WB01507_.gif (1247 bytes)  Cake

 WB01507_.gif (1247 bytes)  Chocolate

 WB01507_.gif (1247 bytes)  Cookies

 WB01507_.gif (1247 bytes)  Fish

 WB01507_.gif (1247 bytes)  Fruit

 WB01507_.gif (1247 bytes)  Main Dish

 WB01507_.gif (1247 bytes)  Pasta

 WB01507_.gif (1247 bytes)  Pies

 WB01507_.gif (1247 bytes)  Pork

 WB01507_.gif (1247 bytes)  Poultry

 WB01507_.gif (1247 bytes)  Salad

 WB01507_.gif (1247 bytes)  Seafood

 WB01507_.gif (1247 bytes)  Side Dish

 WB01507_.gif (1247 bytes)  Soup

 WB01507_.gif (1247 bytes)  Vegetable

 WB01507_.gif (1247 bytes)  Surprise!


[Flag Campaign icon]

Your patronage of our affiliate partners supports this web site.
We thank you! In other words, please shop at LBC Gift Galerie!


 Herbs in Painted Pots
Herbs in Painted Pots
Photographic Print

Keddie, Lynn
Buy at AllPosters.com



Vegetable and Veal Pâté Waltons
Gourmet Archives

1/2 pound spinach, washed, trimmed and patted dry
1/2 pound veal, chopped
2 stalks celery, washed, chopped
1 onion, chopped
1 small leek, well washed, chopped
1/2 cup plus 2 tablespoons heavy cream
2 garlic cloves, minced
2 teaspoons brandy
1 teaspoon salt
1/2 teaspoon minced fresh parsley leaves
1/2 teaspoon minced fresh rosemary,
or a pinch dried
1/2 teaspoon minced fresh thyme,
or a pinch dried
Pepper [freshly ground] to taste

In a food processor fitted with steel blade, grind in batches the spinach,
veal, celery, onion, and leek until the mixture is chopped fine, but not
puréed. Transfer the mixture to a bowl, add the cream, garlic, brandy,
salt, parsley, rosemary, thyme, and pepper. Combine the mixture well.
Line a buttered 1 1/2-quart terrine with wax paper and butter the paper.
Pack the mixture into the terrine and smooth the top. Put the terrine in
a baking pan, add enough boiling water to reach halfway up the sides of
the terrine and bake the pâté, covered with foil and lid, 45 minutes at
400 degrees F. Remove terrine from water, let the pâté cool for 2 hours
and drain off as much liquid as possible. Press down lightly to remove
as much liquid as possible, turn out onto a serving dish and blot up any
excess liquid. Chill, covered, for at least 3 hours. Serve with Melba
Toast. (Can cover with aspic if desired.)

Featured Archive Recipes:
Brandied Liver Pâté
Fabulous Foie Gras
Mushroom Pâté 
Pâté Maison, The Compound 

Index - Appetizer Recipes
Party Central!

Recipe Archives Index

WB01419_1.gif (2752 bytes)

WB01507_.gif (516 bytes) Home WB01507_.gif (516 bytes) Sitemap WB01507_.gif (516 bytes) Recipe of the Day WB01507_.gif (516 bytes) Art Gallery WB01507_.gif (516 bytes) Cafe WB01507_.gif (516 bytes) Articles WB01507_.gif (516 bytes) Cookbooks
WB01507_.gif (516 bytes) Cajun Country WB01507_.gif (516 bytes) Features WB01507_.gif (516 bytes) Chefs WB01507_.gif (516 bytes) Food Quotes WB01507_.gif (516 bytes) Gift Gallery WB01507_.gif (516 bytes) Favorites WB01507_.gif (516 bytes) Basics
WB01507_.gif (516 bytes) Recipe Archives WB01507_.gif (516 bytes) Links WB01507_.gif (516 bytes) Guestbook WB01507_.gif (516 bytes) What's New

LinkShare-Get Your Share!

Webmaster Michele W. Gerhard
Copyright © 1999-2007 Crossroads International.  All rights reserved.
Some graphics copyright www.arttoday.com.
Revised: December 25, 2006.