Brie Pate Veg CD HD 10mins plus marinating and chilling
4 Cold Vegetarian
Alcohol Hors d'oeuvre Starter
fl.oz. Dry white wine
few drops of Cognac
plain Oatcake Biscuits
toast to serve
Cut the rind off the cheese and discard it. Soak the cheese in the dry white
wine for 2-4 hours. Drain and discard the wine.
Mash or beat the cheese and butter together until fully blended. Season with
the salt and white pepper and add the Cognac to taste.
Line a small dish (about the size of a 225g/8oz carton of soft cheese) with
muslin or clingfilm. Press in the cheese mixture, and
level the top. Chill until firm. While this is
chilling, put the biscuits in a plastic bag and crush them to fine even crumbs
with a rolling pin.
Remove the pate from the carton by pulling up the corners of the cloth. Turn it
out on to a board. Coat the pate all over with crumbs
and press them on firmly and evenly.
Serve it at once, whilst still cold, or refrigerate until needed. Serve with hot
dry thin toast.
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