Text 36738, 61 rader
Skriven 2010-04-13 06:01:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: hotel food 053
======================
 CS> hehe remind me to make you our rare pork dish.  Ithere's time between
 CS> the provender of course!

There's always room for rare meat. As the Fords can attest - I
once bought a filet steak at Weggies and shared it with them
raw in the parking lot.

Rare pork never bothered me, though I always cook it to the
stage where the grain of the meat is developed (lamb and beef I
usually prefer still somewhat wiggly).

 -=> Carol Shenkenberger said to Sean Dennis <=-

 CS> Cool!  So far as i see we have the Haffleys, Michael Loo, and the
 CS> Shipps.  Now waiting to see who else can make it.

That would be "klein aber fein," but I am hoping for more
folks, too.

---------- Recipe via Meal-Master (tm) v8.04

      Title: Mushroom Pƒté
 Categories: Vegan, Appetizers
      Yield: 2 servings

      1 md Onion; chopped
      2    Garlic cloves; chopped
     50 g  Butter*
      1    Thick slice wholemeal bread
           A little milk or water
    100 g  Mushrooms
      1 ts Sea salt
      2 ts Mixed herbs, chopped
           Grated nutmeg
           Black pepper

  *(Vegans use vegan margarine or oil instead of butter)

  Wholesome and full of flavour, this mushroom pƒté also has a
  mouth-watering softness on the palate. Serve it on granary toast, with a
  slice of tomato as garnish - or take it on a picnic.

  Stew the chopped onion and garlic gently in 25 g (1 oz) of the butter
  until soft. Meanwhile, soak the bread in a little milk or water, and
  chop the mushrooms. Now fry the mushrooms with the onion and garlic,
  squeeze the bread and crumble it into the pan. Add the chopped herbs,
  salt, pepper and a little grated nutmeg.

  Cook all together for a minute or two, then liquidize the mixture,
  together with the rest of the butter. Press into a small dish and
  refrigerate for several hours.

  Copyright Rosamond Richardson 1996

  Meal-Master format courtesy of Karen Mintzias

-----

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