Recipe - Olive Pate

18 sl French bread; round,
1/2inch thick
1 cn Small can Pate de Foie
Strasbourg
One half pound Butter; room temperature
One fourth teaspoon White pepper
One half Jigger Brandy
One half cup Black olives; chopped fine

Make the French bread croutons by toasting the round slices of bread in the
oven until golden. In a mixer, whip the pate, butter, white pepper, and
brandy until completely blended and smooth. By hand, fold the black olives
into this mixture until distributed evenly. Allow flavors to set overnight.
To serve, scoop the pate with a small ice cream scoop, 3 scoops per person
on a small plate. Serve along with 3 croutons for each person.

LE RUTH'S

636 FRANKLIN ST., NEW ORLEANS

WINE:MONTAGNY, LOUIS LATOUR,1982

From the Micro Cookbook Collection of French Recipes. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.