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Tongue Pâté
Ingredients
- 1 pound beef or calf’s tongue, cooked
- 2 shallots, 4 or 5 scallions, or 2 tablespoons onions, minced
- ½ cup celery
- 2 tablespoons butter
- 2 tablespoons cooking broth from tongue
- ½ teaspoon basil, scissor-snipped
- 1 teaspoon oregano, scissor-snipped
- 1 stick soft butter
- 1 teaspoon lemon juice
- ½ cup parsley, scissor-snipped
- Seasoning salt to taste
Directions
Skin and trim cooked tongue and blend or finely grind it. Sauté vegetables in butter, broth, and herbs. Mix ground mixture, soft butter, lemon juice, and parsley. Mold or shape into pâté and chill one hour. Serve with raw vegetables. Freeze any leftover pâté. Makes about 2 cups.
Adapted from The Candida Albicans Yeast-Free Cookbook, 2nd edition, by Pat Connolly and Associates of the Price-Pottenger Nutrition Foundation (published by the McGraw-Hill Companies).
About the Author
Pat Connolly was the guiding light of PPNF for over 30 years, as teacher, curator, and executive director. She was instrumental in bringing new information to public awareness, including the treatment of Candida albicans and the importance of organic gardening and farming.
Check out these other recipes from Pat Connolly:
Published in the Price-Pottenger Journal of Health & Healing
Winter 2014 – 2015 Volume 38 Number 4
Copyright © 2014 Price-Pottenger Nutrition Foundation, Inc.®
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