Chicken Pate

18.12.2008 | Author: Cook | Posted in Diabetic
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Chicken Pate


Servings: 2416
Ingredients: 

  • 2 ts Gelatine                            2    Shallots, finely chopped
    • 

  • 1/2 c  White Wine                          3 ts Chopped parsley
    • 

  • 2 c  Finely chopped or minced            1 ts Worchestshire sauce
    • 

  • Cooked chicken breasts              1    Egg, beaten
    • 

  • 4 oz Mushrooms, finely chopped                Freshly ground black pepper
    •

Method: Dissolve gelatine in white wine over hot water. Combine with
remaining ingredients. Place into a lightly oiled loaf tin, pressing down
well. Cover with foil and allow to set overnight in refrigerator. To serve,
turn out onto a lettuce lined plate, accompanied by thin, crisp toast.

Nutritional analysis for 1/4 recipe: 604 Kilojoules (144 Calories), 4g Fat,
Negligible Carbohydrate.

Posted by the Aussie Kid, Iain Martain, Scotsman

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