[Sca-cooks] Re: meatloaf/pate

[Vincent Cuenca]

>Probably cubing the raw meat and marinating in a shot of Islay malt,
>either Laphroaig or Bowmore, with some fresh sage, parsley, and perhaps
>some chervil for a few hours before chopping up, possibly with another
>small splash of the true, the blushful Hippocrene, in the mix before
>cooking, is what I would do.
>
>Unfortunately this is about as detailed a recipe as I can provide at
>present; it was just a combination of flavors that seemed, in my head,
>to work. I've done various things like it before, but have never written
>down a recipe. Perhaps next time I will.

Ha! This sounds pretty darn good.  They're having a meatloaf competition at
work next month; I'm torn between a pate de campagne or Liihammurkipperas,
just to freak everybody out. :-)

Vicente
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