Chicken Pate

2 ts Gelatine
1/2 c White Wine
2 c Finely chopped or minced cooked chicken breasts
4 oz Mushrooms, finely chopped
2 Shallots, finely chopped
3 ts Chopped parsley
1 ts Worchestshire sauce
1 Egg, beaten
Freshly ground black pepper

Method: Dissolve gelatine in white wine over hot water. Combine with remaining ingredients. Place into a lightly oiled loaf tin, pressing down well. Cover with foil and allow to set overnight in refrigerator. To serve, turn out onto a lettuce lined plate, accompanied by thin, crisp toast.

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