Chicken Pate
By: Anonymous
Published: Thursday, February 11, 2010 - 3:59pm

Ingredients




2 teaspoons Gelatine
cup White Wine
2 cups Finely chopped or minced
Cooked chicken breasts
4 ounces Mushrooms, finely chopped
2 Shallots, finely chopped
3 teaspoons Chopped parsley
1 teaspoon Worchestshire sauce
1 Egg, beaten
Freshly ground black pepper

Preparation

1 Method: Dissolve gelatine in white wine over hot water. Combine with remaining ingredients. Place into a lightly oiled loaf tin, pressing down well. Cover with foil and allow to set overnight in refrigerator. To serve, turn out onto a lettuce lined plate, accompanied by thin, crisp toast.