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Chicken pate

Yield: 2416 kilojoules

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

Instructions:

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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