Pate cregyn gleision mucai (menai pride mussel pate)
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | ounces | Cooked and shelled mussels |
| 1 | ounce | Celery |
| 1 | ounce | Carrot |
| 1 | ounce | Breadcrumbs |
| 4 | Egg yolks | |
| 2 | ounces | Herring roe |
| Pinch mixed herbs | ||
| Pinch dill weed | ||
| Pinch crushed garlic | ||
| Brandy & double cream to tst | ||
| Seasoning | ||
Directions
Finely mince mussels, vegetables and herring roe. Add herbs, seasoning and breadcrumbs. Blend well with egg yolks, brandy and cream. Cook for ½ hour at 350F in a bainmarie in the oven. Cook and serve with toast fingers. Glantraeth Restaurant Bodorgan, Anglesey.
Submitted By IAN HOARE On 12-24-94
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