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Pate En Baguette Recipe

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This recipe for Pate En Baguette, by , 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!

Contributor:  
Contributor:  
Cathy West

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. Farmer, Polish or Summer Sausage, casing removed
C. Butter, at room temperature
4 Green Onions, chopped 1 Shallot, cut up
3 Tbsp. Sour Cream Tsp. Pepper
2 Tbsp. Dijon Mustard Tsp. Hot Pepper Sauce
1 Tbsp. Lemon Juice 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 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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