[Sca-cooks] pate

[Prydwen]

At 11:05 AM 6/6/2001 -0400, you wrote:

>Philip & Susan Troy wrote:
>
> >
> > 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.
> >

I'd rather Ardbeg, thank you...

Prydwen