If necessary, skin
the fish, discarding the heads and tails. Pull the flesh from the
bones and run your fingers down the fillets to feel for any of the
tiny bones. Put the fillets into a food processor or blender and work
with the butter and black pepper until completely smooth.
Pack the pate into
the crock or bowl and smooth top with a metal palette knife.
"Pleat" the top with a small palette knife so the surface
looks like a bicycle wheel. Cover with wrap and chill for 1 hour
Before serving,
let pate sit out for 10 minutes then tuck the parsley sprig into the
center of the pate and serve with dry toast triangles.
There are more
than 900 pages in this sucker--over 1,500 recipes! This isn't just
the big top of cookbooks: it's the entire three-ring circus. This
isn't just how to cook everything: it's how to cook everything you
have ever wanted to have in your mouth. And then some. To order this
book click
here
SPECIALS
Born on Valentine's Day 1999 this is where lovers, players, boyfriends,
girlfriends and singles soon to be married get their romantic game
on.
©
1999 - 2011 Sheila's Kissing Booth
