Yield > 6
Servings
Ingredients :
18 slc French bread, round, 1/2-
inch thick
1 can Small can Pate de Foie
Strasbourg
1/2 lb Butter, room temperature
1/4 tsp White pepper
1/2 x Jigger Brandy
1/2 cup Black olives, chopped fine
Method :
• Make the French bread croutons by toasting the round
slices of bread in the oven until golden. In a mixer, whip the
pate, butter, white pepper, and brandy until completely
blended and smooth. By hand, fold the black olives into this
mixture until distributed evenly. Allow flavors to set overnight.
• To serve, scoop the pate with a small ice cream scoop, 3
scoops per person on a small plate. Serve along with 3
croutons for each person.
• WINE:MONTAGNY, LOUIS LATOUR,1982
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