recipe comes from Karen
( Ilyce is her alias ) who is in a recipe club
with between twenty and thirty members, the
oldest of whom is eighty-six and the youngest
is thirteen, who collect recipes and love to
told me that she is "thirty-four years
old, single and loves to cook, among other things.
I've been cooking and collecting recipes since
I was in my teens and have a very big collection.
I collect from magazines, friends, newspapers,
brochures, advertising material, and product
recipes, the net, recipe groups and a list of
other places. If I've taken the recipes from
the web or from a magazines, there should be
a source but sometimes, over the years, it wasn't
recipe has come from the simplyseafood group
at Yahoo - click
here to visit - or to visit / join Karen's
own group where she posts some of her other
recipes exclusively click
and discard the crust from the bread. Tear
the bread into pieces and set aside.
the butter in a skillet over medium heat on
the stove, add the onions and cook, stirring
for 5 minutes or until softened.
the wine, bring to a boil and cook 1 minute.
the bread and cook, stirring 5 minutes.
the mixture into a mixing bowl.
cut the whitefish and salmon into 1-inch pieces
and add to the bread in the mixing bowl.
the salt, pepper, coriander and nutmeg and
the mixture in a food processor and process
until smooth. Or, fit a meat grinder with
a medium die and grind the fish mixture twice.
mixture to a mixing bowl and place bowl over
a pan of ice water. Add the eggs and the whites
and mix well. Slowly add the cream.
the mixture into a 9 x 5 x 3 inch glass, ceramic
or metal loaf pan. Tap the pan on a counter
to firmly pack. Cover tightly with a double
layer of aluminum foil.
loaf pan in a larger pan and fill with boiling
water until it rises halfway to the top of
the loaf pan.
in the oven for 1 hour.
paté from oven and its water bath.
Place loaf pan on a baking sheet.
for 1 hour. Refrigerate for at least 3 hours.
remove, run a knife around edges of the paté.
Dip loaf pan in hot water for a minute. Turn
out onto a plate.
Michael Roberts - Prodigy Guest Chefs Cookbook