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Pate Breton

lamb, beer, chicken - other

1 1/4 cups left-over chicken; chopped
1 cup left-over lamb; chopped
10 slices bacon; diced - fried until crisp
1/2 cup finely minced onion
1 good pinch (each) thyme and marjoram
1/2 cup beer
2 1/2 cups cold mashed potatoes
1 salt; to taste
1/4 teaspoon pepper

Mix meats, onions and herbs. Alternately add beer and mashed potatoes, little by little. Add pepper and taste for seasoning. Pack into greased baking dish and bake at 375º F for about 30 minutes if baking dish is shallow, or about 45 minutes if baking dish is deep. A delicious and satisfying hot luncheon or supper dish. Serve with a crisp salad, hot garlic bread and ice-cold beer. serves four

Contributor: Beer and Cooking - Ann Wanstall

Yield: 6 servings

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