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| Home -> [Appetizers, British, Seafood, Terrines / Mousses & Pates, Western European] -> [Pate cregyn gleision mucai (menai pride musse Recipe] |
Pate cregyn gleision mucai (menai pride musse
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| Artist: |
_ |
Yield: |
4 |
| Categories: |
Appetizers, British, Seafood, Terrines / Mousses & Pates, Western European |
Rating: |
0 |
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Ingredients:
| 3
| oz | Cooked and shelled mussels | | 1
| oz | Celery | | 1
| oz | Carrot | | 1
| oz | Breadcrumbs | | 4
| | Egg yolks | | 2
| oz | Herring roe | | | Pinch mixed herbs | | | Pinch dill weed | | | Pinch crushed garlic | | | Brandy & double cream to tst | | | Seasoning |
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Procedures:
| 1 | Finely mince mussels, vegetables and herring roe. | | 2 | Add herbs, seasoning and breadcrumbs. | | 3 | Blend well with egg yolks, brandy and cream. | | 4 | Cook for ?hour at 350f in a bainmarie in the oven. | | 5 | Cook and serve with toast fingers. | | 6 | Glantraeth restaurant bodorgan, anglesey |
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