Corned Beef Pate in Croustade
Paula Kirk
Wonderful cocktail party bites.
ingredients
- 1/4 lb. butter, creamed
- 2 cups cooked corned beef, twice ground
- 1 tlbsp. grated onion
- 1 tsp. minced garlic
- 3 tlbsp. heavy cream
- 2 tsp. dijon mustard
- 1 tsp. dry mustard
- 1 tsp. lemon juice
- 2 tlbsp minced parsley
- 2 tlbsp. minced chives
- 1/4 tsp. salt
- 1/4 tsp. fresh ground black pepper
- 2 tsp. worcestershire sauce
- 1 loaf crusty french bread (about 8 1/2 x 3 1/2
directions
- 1
Cream butter in mixing bowl, add all other ingredients while continuing to beat until it is as smooth as you can get it.
- 2
Slice the ends off the bread. Remove as much of the inside of the bread as possible without breaking through crust. Carefully fill it with the soft pate, packing it down as you proceed. Cut off hollow portion. Wrap in film wrap until pate is firm. Slice into 1/8-1/4" rounds with a serrated knife.
Source: Paula
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