 | ||||||
| ||||||
Mushroom Pate
2 onions, chopped
1/2 lb. shallots, chopped
1 leek, sliced
2 cloves garlic, minced
1/4 lb. butter
2 tbsps. oil
1 lb. mushrooms, sliced
pinch each of coriander, cardamon, and pepper
1/2 tsp. curry powder
salt to taste
1 bunch fresh dill, chopped
Saute onions, shallots, leek, and garlic in half the butter and oil until golden. Add mushrooms, remaining butter and oil, and all seasonings except dill. Cook covered over low heat until mushrooms are tender. Place in blender or food mill and puree until smooth. Top with dill and chill before serving.
"What you see before you, my friend, is the result of a lifetime of chocolate."
Katherine Hepburn
Hot Pot is a British stew (originating in the mid 19th century) of mutton or beef layered with vegetables and finally potatoes, and cooked in a deep covered pot on the stove or in the oven. One of the more famous varieties is Lancashire Hot Pot, with mutton, lamb kidneys, onions, potatoes (and sometimes oysters). Frequently served with red cabbage.
|
