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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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This appetizer was home made by a great Philadelphia chef Ingredients:
chicken liver pate, thin slice |
veal pate, thin slice |
egg white, chopped |
onion, fine diced |
chopped parsley |
cornicon |
olives |
cornicon |
olives, pepperoni, maille mustard, carr's crackers |
cumberland sauce: 1 jar red current jelly |
8 tablespoon shallots, chopped. 8 juice & zest lemon & orange |
8 tsp of english mustard, 4 cups port wine, ginger, salt, cay pepper |
Directions:
1. Arrange all the garnishes around the 2 pate slices.
2. add 6 crackers
3. Cumberland Sauce
4. melt jelly and at the same time dissolve the English Mustard
5. in the Port Wine.
6. Add the shallots and the lemon and orange zests to the jelly,
7. then the port with the dissolved mustard
8. simmer 10 minutes
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