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    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.
       
       
 
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