Patés, Sauces and Stuffings with Herbs

Rice with Herbs (continued)
Directions:
Cook the rice in a saucepan of boiling salted water until almost tender. Drain. Peel and chop the onion. Melt the butter in a frying pan. Cook the onion until soft and golden. Add the chopped bacon and stir until lightly colored. Remove from the heat and stir in rice, adding salt and pepper to taste. Stir in the chopped herbs. Use as a stuffing for vegetables such as red or green peppers, tomatoes, cucumber, squash, cabbage leaves or for a roasting chicken or cornish game hen.

Fennel Stuffing

Ingredients:
1 small onion
2 tablespoons butter
1 cup soft breadcrumbs
sea salt and black pepper
2 tablespoons chopped fennel leaves
1 egg

Directions:
Peel and chop the onion. Melt the butter in a frying pan and cook the onion until it turns light brown. Remove from the heat and stir in the breadcrumbs. Add salt and black pepper to taste, then stir in the chopped fennel. (For winter time, use 2 teaspoons only dried fennel or fennel seed). Beat the egg and stir it in. Use to stuff fish before baking or grilling.


		Rice with Herbs (continued) Directions: Cook the rice in a saucepan of boiling salted water until almost tender. Drain. Peel and chop the onion. Melt the butter in a frying pan. Cook the onion until soft and golden. Add the chopped bacon and stir until lightly colored. Remove from the heat and stir in rice, adding salt and pepper to taste. Stir in the chopped herbs. Use as a stuffing for vegetables such as red or green peppers, tomatoes, cucumber, squash, cabbage leaves or for a roasting chicken or cornish game hen. Fennel Stuffing Ingredients: 1 small onion 2 tablespoons butter 1 cup soft breadcrumbs sea salt and black pepper 2 tablespoons chopped fennel leaves 1 egg Directions: Peel and chop the onion. Melt the butter in a frying pan and cook the onion until it turns light brown. Remove from the heat and stir in the breadcrumbs. Add salt and black pepper to taste, then stir in the chopped fennel. (For winter time, use 2 teaspoons only dried fennel or fennel seed). Beat the egg and stir it in. Use to stuff fish before baking or grilling. Advertise Here AD RATES
RECIPES • Patés, Sauces and Stuffings Patés Herb Paté Ingredients: 1 lb. minced fatty pork 1/2 lb. minced salt pork 1/4 lb. minced pork liver 1 medium onion 2 cloves garlic salt and black pepper 6 juniper berries 1/2 lb. spinach 1/4 lb. sorrel 1-1/2 cups chopped parsley 1-1/2 cups chopped mixed herbs: chervil, dill, tarragon, lovage, marjoram, lemon thyme and sage Directions: Put all the minced meats together in a large bowl. Add peeled and chopped onion and crushed garlic. Add salt and pepper to taste, and the crushed juniper berries. Blanch the spinach and sorrel for 4 minutes in boiling salted water; strain, pressing out as much liquid as possible, then chop and stir into the meat mixture. Stir the chopped parsley and the chopped mixed herbs into the mixture. Beat the egg lightly and stir it in, adding the lemon juice. Turn into an ovenproof dish or mould and cover with foil. Put in a roasting pan half filled with hot water and cook for about 1 hour 20 minutes in a moderate oven 350 degrees F. When done, the paté will have shrunk away from the edges of the container. Cool for 1 hour, then lay a 2 lb. weight on top and leave until completely cold. Store in the refrigerator. Turn out on a flat dish to serve with toast or French bread and butter. Liver Paté with Sage Ingredients: 3/4 lb. salf liver 3/4 lb. pork liver 1/4 lb. chicken livers 9 bacon slices 4 shallots 1 clove garlic sea salt and black pepper 1/4 cup vermouth or dry white wine 2 tablespoons chopped sage or 2 teaspoons dried sage 1 egg Directions: Ask your butcher to put the livers through the mincer for you, or do it at home. Cut 5 to 6 thin strips of bacon fat to line the dish. Dice the rest of the bacon and mix it with the livers. Peel the shallots and garlic and chop them finely. Stir into the paté, adding salt and black pepper. Stir in the vermouth or wine, and the sage. Beat the egg lightly and stir in. Fry a tiny ball of the mixture in a pan to test for seasoning. Adjust as necessary. Line an ovenproof dish or mould with the strips of fat, then pile in the mixture. Cover with foil and stand in roasting pan half full of hot water and cook for about 1-1/2 hours in a moderat oven (325 degrees F). Cool for 1 hour, then lay a 2 lb. weight on top and leave until completely cold. Store in the refrigerator for 1 to 2 days before serving. Serve with toasted brown bread.	Sauces Cream Cheese Chive Sauce Ingredients: 1 (8 oz.) package cream cheese, cubed 1/2 cup milk 1 tablespoon chopped chives 1 teaspoon lemon juice 1/4 teaspoon garlic salt Directions: Stir cream cheese and milk in saucepan over low heat until smooth. Stir in chives, juice and garlic salt. Serve over hot baked potatoes or vegetables. Makes 1-1/3 cups. Herb Sauce Ingredients: 1 egg yolk 2/3 cup olive oil 1-1/2 tablespoons white wine vinegar 1/2 tablespoon lemon juice 2/3 cup light cream 1 cup finely chopped mixed herbs: parsley, chives, chervil, dill, tarragon and marjoram Serve with hard boiled eggs. Hollandaise Sauce with Herbs Ingredients: 3 egg yolks pinch of salt 1/2 cup butter 1 tablespoon lemon juice 3 tablespoons chopped mixed herbs: chervil, dill, tarragon and chives Directions: This delicious sauce can be made in a food processor or blender. Have the container heated by filling with hot water and standing for a few minutes. Drain and dry. Break in the egg yolks with the salt. Heat the butter until almost boiling, then add the lemon juice. Turn on the food processor or blender, and pour in the butter slowly through the top. Stop as soon as it is thoroughly blended. Spoon into a bowl, stir in the chopped herbs and serve immediately. The sauce can be kept warm for a short time, if absolutely necessary, by standing the bowl over hot water, but do not attempt to reheat it. Stuffings Rice Stuffing with Herbs Ingredients: 1 cup long-grain rice 1 medium onion 3 tablespoons butter 6 bacon slices salt and black pepper 6 tablespoons chopped mixed herbs: chervil, tarragon, dill, mint, parsley and chives. (Directions continued in next column)