Café Rolle Chicken Pate Recipe

“We may miss Café Rolle more than William Rolle does, but he’s shared a recipe for his chicken breast pate and his signature salad dressing so you can try to recreate the experience in your shelter-in-place. He recommends making the pate into a sandwich on a crusty French loaf, with butter and cornichon, or make a warm version with gruyere warmed, open-faced in the toaster oven (add mayo and Dijon mustard before serving), and of course some dressed fresh greens on the side.”

Read more here: www.sacbee.com/article242263091.html#storylink=cpy

1 pound chicken (skinless, boneless breast)

⅛ pound bread (crust intact)

4 ounces plain goat cheese

3 eggs

¾ cup half and half

1 teaspoon herbes de Provence spice mix

1 tablespoon chopped parsley

salt and pepper to taste

Directions at sacbee.com

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