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Ten-Minute Pate for Appetizer Recipe

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This recipe for Ten-Minute Pate for Appetizer, by , is from Spivey/Merrill Family and Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Herschel Atkinson, Spivey family friend
Added: Thursday, January 29, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1-1¼ cups cold cooked meat (veal, beef, pork, turkey), boneless and trimmed of gristle and excess fat
4-6 anchovy fillets
1 stick sweet butter
1 piece raw onion, “half as big as a walnut”
1/2 tsp lemon juice
Ground black pepper to taste
Salt only if needed, because of anchovies

Directions:
Directions:
Cut meat into pieces not over 1 1/4 inches on a side before measuring. Drain and rinse anchovies
Put meat, onion, and four anchovies in food processor work bowl, pulse and chop until very fine, about 60 seconds. Add butter, lemon juice and salt; process until completely smooth.
Taste and add more salt, pepper, lemon, or anchovy as desired.
Serve on hot buttered toast, or French bread, on thin pumpernickel slices, or water crackers.

Number Of Servings:
Number Of Servings:
10-12 servings
Personal Notes:
Personal Notes:
Copied from my original 1977 Cuisanart recipe booklet. Takes about ten minutes to throw together if ingredients are out. Takes longer to clean up the processor. Gets good reviews from my friends.

 

 

 

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