Preparation / Directions:
(1) Fry the bacon and crumble it as fine as possible. Reserve some of the
grease.
(2) Chop the mushrooms, onion, celery, and parsley as fine as possible. A
food processor works best, but you can do it by hand if need be.
(3) Saute the onion and celery in the bacon grease until soft, then remove
from the grease, and drain.
(4) Meanwhile, beat the cream cheese slightly, and then beat in the eggs.
Add
all other ingredients to the eggs/cheese mixture. Mix thoroughly.
(5) Grease a large loaf pan or two small, line with foil, and then grease
the
foil. Pat the mixture into the loaf pan and cover loosely with foil. Bake
for
1 1/2 hours at 400 degree. F.
(6) Let cool completely before serving.
Notes:
This pate is actually best when refrigerated before serving. Serve with
crackers, or with bread cut into shapes with cookie cutters.
To make this a more elegant buffet dish, garnish the top with a thin layer
of
aspic.
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