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Courgette Pate

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: COURGETTE PATE
 Categories: Barry
      Yield: 4 Servings
 
      1 lb Courgettes
      2 oz Butter
      2    Eggs
      2    Spring Onions (optional)
        pn Majoram
        pn Thyme
        pn Salt
        pn Black Pepper
 
  Wash and trim the courgettes and cut them into slices about half an
  inch thick. Melt half the butter in a pan and cook the courgettes in
  it gently for about 10 minutes, until they become just soft but not
  pulpy. Put them in a food processor. Put the remaining butter into
  the pan, break in the eggs and soft scramble them. Add a couple of
  trimmed and chopped spring onions, if liked, and mix them in with the
  scrambled eggs. Add the eggs to the courgettes in the food processor
  with the majoram and thyme and a genorous seasoning of salt and
  pepper - otherwise this can be a very bland dish. Process for a few
  seconds, scrape the sides down and process again. The end result is a
  beautiful gold and green flecked puree. If you are not using a
  processor, mash everything together with a fork really well. Pour the
  puree into a souffle dish and chill for two hours until the butter
  and eggs have set. This pate remains soft, so you can cut it with a
  spoon. but it is also spreadable, deliciously light and delicate.
 
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