Olive pate

Yield: 6 Servings

Measure Ingredient
18 slices French bread; round, 1/2-inch thick
1 can Small can Pate de Foie Strasbourg
½ pounds Butter; room temperature
¼ teaspoon White pepper
½ Jigger Brandy
½ cup Black olives; chopped fine

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.

LE RUTH'S

636 FRANKLIN ST., NEW ORLEANS WINE:MONTAGNY, LOUIS LATOUR,1982 From the <Micro Cookbook Collection of French Recipes>. Downloaded from Glen's MM Recipe Archive, .

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