1. Pâté on a bagel
By Michelle, Jersey City, New Jersey
- Your favorite type of bagel
- Any of our Alexian Mousses
- Sliced tomatoes (Optional)
- Sliced Cucumber (Optional)
Toast the bagel of your choice lightly before spreading any of our mousses on top. We recommend Duck Liver and Pork Mousse with Cognac or Truffle Mousse. Add the sliced tomatoes and cucumber on top, then season with salt and pepper. It makes a wonderful breakfast or lunch!
2. Pâté Omelet
By Jennifer, Torrance, California
- Chicken and Veal Pâté
We suggest using coarse pâtés sliced and cubed for omelets. Our Chicken and Veal Pâté is particularly tasty and will give any omelet a distinct flavor.
For best results when making omelets, we recommend using a non-stick pan. Since omelets tend to cook quickly, it is recommended to prepare your ingredients ahead of time so they are ready to be folded in when the eggs begin to set. Top your ingredients with your favorite cheese, fold egg over, and enjoy!
3. Pâté Crêpe
By Alex, Milwaukee, Wisconsin
- 1 Cup of milk.
- ¼ Cup of water
- 3 Eggs
- 1 Cup flour
- 2 Tablespoons of butter melted
- 1 Tablespoon of chopped thyme
- 1 Tablespoon of rosemary
- A dash of blackpepper
Before you start cooking, grease your flat grill or skillet.
Using a hand mixer, combine all of the ingredients into a smooth batter. Pour onto the grill or skillet and heat for one minute on each side, or until desired crispness is achieved. For a savory crepe, spreadon a thin layer of one of our creamy mousses. For a more filling meal, layer our Truffle Mousse with shredded chicken, asparagus and roasted tomatoes.