Looking for light   recipes? Best selection   of fish recipes
Capri fish fillet
Fish fillets in soy sauce
Fish fillets with parsley hot sauce
Poached sole provencale
Trout fillet with sour cream and cucumber sauce
Tuna fillet with balsamic glaze
  Most shared
Potato and Cheddar Cream Mold
Apple crunch
Acorn Squash Stew
Molded Rice with Meat Filling
Beef Heart Anticuchos
Green Tamales 2
Butter and Sugar Cookies
Purple Corn Pudding
Recipe search by recipe
name or ingredient
Bookmark and Share
Save in my
recipe box
E-mail to a friend Print version Rate this recipe

   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


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.
054629" data-ad-slot="2127635796">
054629" data-ad-slot="2127635796">
Home Cooking for Two Quick & Easy
About us Recipe box
BBQ & Grilling Glossary Sign in
Budget Cooking Gluten & Lactose - Free Study in Peru
Contact us Guide to restaurants Chefs speak
Conversions Peruvian Cooking Testimonials
Cooking Light Published articles Tips
Copyright © 1999 - 2014 Yanuq S.A.C. All rights reserved