4oz mushrooms finely chopped
1 oz butter
8 oz cream cheese
8 oz liverwurst
2 tablespoons wine vinegar
Method: Saute chopped mushrooms in melted butter until golden brown. Drain well. Add remaining ingredients and beat well. Pour mixture into oiled long tin previously lined with aluminium foil. Chill. Serve with biscuits (or dark rye bread) and radishes.
Source: contributed by C. Anderson in Royal Adelaide Hospital Cookery Book: Our Favourite Recipes (Adelaide: 1981, 1st edition), p.8.
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