Butter Seafood Pate
|Sole fillet||1 Pound|
|Prawns/Prawns, and scallops||1⁄2 Pound|
|Madeira wine/Dry sherry||1⁄2 Cup (8 tbs)|
|Cream puff paste||2 Cup (32 tbs)|
|Hard boiled eggs||4|
Wipe fish with damp cloth.
Sprinkle with lemon.
Marinate two hours in Madeira or sherry (use a flat glass dish to ensure equal distribution of marinade in fish).
Turn fish over twice.
In another dish, flake the shellfish (you may use a meat grinder).
Mix them with cream puff paste.
Start your dish by placing half the shellfish mixture in the clay baker.
Add fish fillets.
Line up hard boiled eggs, end to end.
Cover with remaining mixture.
Moisten with marinade.
Close and bake.