Lion Quality Eggs
– The Pub Snack
Evergreen salad | Salmon & Chive Twirl | Chicken 'N' Egg Mousse | Dreamy Curried Eggs | Creamy Mayonnaise | Sunny Potato Eggs | Muffin Burger | Spicy Pickled Eggs | Ploughman’s Egg Pasties | Soufflé Ham Sandwich | Three Vegetable Egg Pate | Tongue & Ham Pate
Tongue and Ham Påté
Serves 10
Ingredients
60oz/150g tongue, roughly chopped
60oz/150g ham, roughly chopped
20oz/50g butter or low calorie spread, melted
3 medium Lion Quality eggs separated
11/4 teasp ground mace
Salt and freshly ground pepper
To Garnish
3tbsp freshly chopped parsley 1⁄2 lemon, cut into slices
Method
In a food processor or liquidiser blend the tongue, ham, butter and egg yolks together until a smooth or required texture is obtained. Add the mace and seasoning, Spoon into ten small ramekin dishes, Garnish with a neat row of parsley and lemon slices. Chill well in the refrigerator before serving. Serve with seasonal or green salad, and hot toast.
To Vary:
Beef: Replace 6oz /150g tongue with left over lean, trimmed cooked beef. Season with horseradish to taste. Game: Replace the tongue and ham with cooked, skinned boned pigeon, lead duck etc.
NB When a recipe requires raw eggs, we recommend using a pasteurised Lion Quality egg product
Further Information & Literature
If you would like further information about Lion Quality eggs and how they can benefit your business, please contact the British Egg Information Service on 0207 052 8899
Order Literature
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