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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Pate En Baguette Recipe

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This recipe for Pate En Baguette is from The Carol Leclair Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb. Farmer, Polish or Summer Sausage, casing removed
¼ C. Butter, at room temperature
4 Green Onions, chopped 1 Shallot, cut up
3 Tbsp. Sour Cream ½ Tsp. Pepper
2 Tbsp. Dijon Mustard ¼ Tsp. Hot Pepper Sauce
1 Tbsp. Lemon Juice ¼ C. Fresh Parsley, chopped
1 Tbsp. Horseradish 1 – 24 inch Baguette
Directions:
Directions:
Finely chop sausage in food processor. Set aside in large bowl. Add the rest of ingredients to processor, one at a time, blending after each addition; then add to meat mixture. This will have a pate-like texture. Remove ends from baguette & cut into 6” sections. Using a sharp bread knife, hollow out center of each baguette leaving a ½” crust. Pack pate in hollowed baguette. Wrap tightly in foil & refrigerate for up to 24 hrs. or freeze.

Serve with Mustard Horseradish Sauce.

This recipe doubles well!

 

 

 

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