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June
2011 : Prawn paté
1 lb.
of cooked and shelled prawns, 3/4 lb. butter, 1 lb. filleted white fish,
3 filleted anchovies, a pinch of mace, a pinch of cayenne pepper.
Poach
the fish fot about 10 minutes in water. Then drain the fish, leaving
just a trace ofliquid,
then press it into a paste with a fork, together with the mace and
anchovies,
add cayenne pepper to taste.
Let it get quite cold.
Now add all but 2 tablespoons of butter and beat until smooth.
Add the chopped prawns, heat together but do not cook it, then press
into a dish.
When cool, melt the rest of the butter and pour over the top, then let
it get quite cold.
When cut it is a soft pink butter, profusely studded with shrimps.
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