Pate Cregyn Gleision Mucaiappetizers, fish 3 oz cooked and shelled mussels 1 oz celery 1 oz carrot 1 oz breadcrumbs 4 egg yolks 2 oz herring roe 1 pinch mixed herbs 1 pinch dill weed 1 pinch crushed garlic 1 brandy & double cream to tst 1 seasoning Finely mince mussels, vegetables and herring roe. Add herbs, seasoning and breadcrumbs. Blend well with egg yolks, brandy and cream. Cook for 1/2 hour at 350F in a Sainmarie in the oven. Cook and serve with toast fingers. Glantraeth Restaurant Bodorgan, Anglesey. |
