Michael Odom > wrote in
:

> On Mon, 06 Dec 2004 23:51:39 GMT, Hahabogus >
> wrote:
>
> (Dan Abel) wrote in
> :
> >
> >> If they do, just tell them that it's really a pate. Even if it *is*
> >> just a meatloaf, if you call it pate then it's really gourmet.
> >>
> >
> >If she can caller her meatloaf "Pate"...Can I call my chocolate pate,
> >"meatloaf"?
>
> Does it see paradise by the dashboard light?
>
>
> modom
>
> "Dallas is a rich man with a death wish in his eyes."
> -- Jimmie Dale Gilmore
>


Try it and see for yourself.


aka Kathy's Chocolate Pate



none



1 cup unsalted butter 250 ml

1/4 cup granulated sugar 50 ml

4 egg yolks

2 tbsp. brandy 30 ml

2 tsp. vanilla 10 ml

8 oz semi-sweet chocolate 250 g melted; and cooled

1 cup whipping cream 250 ml



In mixing bowl, cream together butter and sugar. Beat in

egg yolks, rum and vanilla. Blend in chocolate.



Whip cream lightly and stir into chocolate mixture. Turn into 3-cup (750

ml) mould or small pots. Chill until firm, at least 8 hours. (If you make

it the night before you can eat it for lunch and still have enough time
to

make another batch

for dessert).



Makes about 8 servings.



(actually it makes about two servings - if you have the right people).



Use a light flexible metal mould or small pots or crocks. The recipe cam
be

doubled for a large mould (or two small ones).



From Kathy



Tried this and it is good...with congac.

--
Starchless in Manitoba.
Type 2 Diabetic