Fish Pate
| Yield: | 4 Servings |
| Categories: | New Orleans, Pates, Seafood |
| PATE | ||
| 2 | lb | Trout, or other firm |
| DIVIDER | -- fleshed fish | |
| 2 | tb | Shallots |
| 1 | md | Lime, juice of |
| 1/2 | c | Wine, white |
| 2 | Thyme, sprigs OR | |
| 1/2 | ts | Thyme, dried |
| 1 | Bay leaf | |
| 1/2 | c | Oil, olive |
| Salt (to taste) | ||
| Pepper (to taste) | ||
| 1 | c | Flour |
| 1 | c | Milk |
| 3 | oz | Butter |
| 4 | lg | Eggs |
| 6 | Ice cubes | |
| 2 | Egg yolks | |
| 1 | c | Cream |
| 1 | ds | Nutmeg |
| 1 | ds | Pepper, cayenne |
| 1 | tb | Tarragon |
| SAUCE | ||
| 4 | Crabs, cleaned, not cooked | |
| 2 | oz | Butter |
| 2 | tb | Shallots, minced |
| 2 | Thyme, sprigs OR | |
| 1/2 | ts | Thyme, dried |
| Salt (to taste) | ||
| Pepper (to taste) | ||
| 1/4 | ts | Pepper, cayenne |
| 1/2 | c | Cream |
| 1 | Bay leaf |
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