|Leek||1 , washed|
|Shelled peas||2 Cup (32 tbs)|
|Spinach||4 Cup (64 tbs), shredded|
|Dried tarragon||1⁄2 Teaspoon|
|Carrots||3 Cup (48 tbs), sliced|
|Ground black pepper||To Taste|
|Water||1⁄2 Cup (8 tbs)|
Slice the white part of the leek into thin rounds and steam until tender.
Line a loaf pan with oiled wax paper and place the cooked leek on top, smoothing it down to make a thin layer.
Cook the peas in boiling water and steam the spinach over them.
When the peas are tender, drain them and combine with the spinach, egg, tarragon and nutmeg in a blender or food processor and puree.
Spoon the spinach/pea mixture over the leeks and smooth out the top with a spatula.
Cook the carrots with pepper, butter and water until thev are tender.
Drain off any remaining liquid and puree the carrots with the flour.
Spoon the carrot puree over the spinach in the loaf tin and smooth the top with a spatula.
Rap the pan on the table to remove any air bubbles.
Preheat oven to 350°F.
Place wax paper over the pate and cover with 3-4 layers of foil.
Bake for 1 1/4 hours.
Allow the pate to chill for 2 hours before turning out onto a serving dish.
This pate is delicious served with a sauce made from onions, garlic and tomatoes.