Poultry Pate

1 cup Cooked Chicken
1 cup Cooked Turkey
2 Cloves Minced Garlic
1/2 cup Chopped Onion
2 tbs Butter
1 Egg
2 tsp Tarragon
1/2 tsp Dry Mustard
1/2 tsp Salt
1 tsp Ground Pepper
1 tbs Cognac

*** Cube cooked poultry. Place cubes in food processor or blender. Process until finely minced. Sauté garlic and onions in butter until onions are tender. Add onions and garlic to meat. Beat in egg, cognac and herbs. Bake in 1 quart casserole dish for 50 minutes or until browned in a 400F oven. Refrigerate for 24 hours. Serve with bread or crackers.

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Cajun Country -- New Iberia, Louisiana