CHICKEN PATE

In the language of ancient Perú yanuq meant hearth, home...

CHICKEN PATE

Ingredients :

2 hot veal sausages (may be replaced with the same quantity of smoked bacon or ham cut in pieces)

1 whole cooked chicken breast, cut in small pieces

½ cup milk

2 tablespoons melted butter, approximately

¼ cup finely chopped and fried onion

Chicken bouillon, the necessary amount to obtain a soft texture

Salt

Pepper

Preparation:

Blend or process all ingredients, except the bouillon, until a soft texture is reached.
Season with salt and pepper.
Line 1 or 2 small molds or ramekins with plastic film, leaving film to hang on the sides.
Spoon paté into ramekin and cover with film. Refrigerate for 2 hours. Invert ramekin on serving dish and serve with melba toasts.