A creamy, sharp-tasting pate, adapted from an old English recipe, Uppingham Pate is easy to make and is an unusual first course, served with hot brozun toast. Alternatively, it may be served as a savoury, either instead of or after the dessert.
24 fl. oz. milk
1 large onion, coarsely chopped large carrot, scraped and coarsely chopped celery stalks, trimmed and chopped bouquet garni, consisting of
4 parsley sprigs, 1 thyme spray and
1 bay leaf tied together
3 oz. butter
3 oz. flour
3 tablespoons mayonnaise
1 teaspoons lemon juice garlic cloves, crushed
10 stuffed olives, finely chopped
2 teaspoon salt
2 teaspoon black pepper & teaspoon cayenne pepper
12 oz. Stilton cheese, rind removed, and crumbled
Pour the milk into a medium-sized saucepan set over moderately high heat. Bring the milk to the boil. Reduce the heat to very low and add the onion, carrot, celery and bouquet garni. Cover the pan and simmer for 15 minutes.
Remove the pan from the heat. Set the milk aside until it has cooled to room temperature. Pour the milk through a fine wire strainer into a large mixing bowl, pressing on the vegetables with the back of a wooden spoon to extract any juices. Discard the contents of the strainer and set the milk aside.
In a medium-sized saucepan, melt the butter over moderate heat. When the foam subsides, remove the pan from the heat and, using a wooden spoon, stir in the flour to make a smooth paste. Gradually add the milk, stirring constantly. Return the pan to the heat and cook, stirring constantly, for 2 to 3 minutes or until the sauce is very thick and smooth. Remove the pan from the heat and set the sauce aside to cool to room temperature.
When the sauce is cool, beat in the mayonnaise, lemon juice, garlic and olives and season with the salt, pepper and cayenne. Place the cheese in a fine wire strainer set over a medium-sized bowl. Using the back of a wooden spoon, rub the cheese through the strainer. Beat the cheese into the sauce until the mixture is thoroughly combined and smooth.
Spoon the mixture into a serving dish and smooth the surface with the back of the spoon. Place the pate in the refrigerator to chill for 1 hour. Remove the pate from the refrigerator and serve immediately.