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From the Victorian Christmas Dinner of the
Manassas Gourmet Club
Makes 6 - 8 appetizer size servings |
| Quantity |
Ingredients |
Preparation Notes |
| 9" |
Unbaked Pie
Shell |
- Prepare pie shell and refrigerate until ready to
use. If using ready made, frozen shell, prick sides and bottom with a fork
before baking.
- In medium bowl, combine pate, onion, garlic,
brandy and 1/4 tsp nutmeg and mix well.
- Spread evenly over bottom of pie shell.
- In medium bowl, beat eggs, cream, salt, dash
nutmeg, and cayenne until well mixed.
- Stir cheeses into egg mixture.
- Pour egg-cheese mixture over pate
- Bake at 375 degrees for 40 - 45 minutes or until
top is golden and firm when lightly presses with finger.
- Let cool in pan on rack about 30 minutes.
- Serve warm, cutting into wedges.
|
| 3 - 4 3/4 oz
cans |
Liver Pate |
| 1/4 C |
Minced Onions |
| 2 |
Cloves Garlic
Crushed |
| 1 Tbsp |
Brandy |
| 1/4 tsp |
Nutmeg |
| 2 |
Eggs |
| 1 C |
Heavy Cream |
| 1/2 tsp |
Salt |
| Dash |
Nutmeg |
| Dash |
Cayenne Pepper |
| 1 C |
Finely Grated
Swiss Cheese |
| 1/3 C |
Grated Parmesan
Cheese |
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Download print friendly version of this recipe from the Soltys
Family Favorite Recipe Collection.
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