Pate Cregyn Gleision Mucai Welsappetizers, fish 3 oz cooked and shelled mussels 1 oz carrot 4 each egg yolks 1 single pinch mixed herbs 1 single pinch crushed garlic 1 single seasoning 1 oz celery 1 oz breadcrumbs 2 oz herring roe 1 single pinch dill weed 1 single brandy & double cream to tst 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. |
