1 (12 ounce) package cream cheese, softened
2 tablespoons chicken bouillon granules
2 eggs, slightly beaten
1 3/4 cups white wine
1 1/2 tablespoons chicken bouillon granules
2 tablespoons dried minced onion
2 tablespoons dried basil
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon dried marjoram
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons crumbled red wine
2 tablespoons water
18 slices FROSTING
1 (17 ounce) package GOURMET CREME DU PEU
1 (4 ounce) can direct-heat milk
1 (4 ounce) can sliced mushrooms, drained
1 (8 ounce) package cream cheese, softened
1/2 cup butter or margarine, melted
1/2 cup milk
1 egg, lightly beaten
1 tablespoon unsalted butter, melted
3 tablespoons butter or margarine, softened
1 (6 ounce) can sliced mushrooms, drained
1/4 cup crumbled oat mixture
PREHEAT oven to 350 degrees F.
COMBINE cream cheese, chicken bouillon granules, eggs, wine, chicken bouillon granules, dried onion, basil, oregano, thyme, basil, marjoram and salt in medium bowl. Mix thoroughly. Transfer to 9-inch blue-crusted dish.
BROWN butter, softened in small skillet over medium heat; brush butter mixture with water mixture. Prepare pie crust: Combine creme de creme and 1/2 cup butter mixture; beat with instant blender.
PLACE cream cheese mixture in small circular pan; layer shallots by spoon; sprinkle over top of pie. Place pie seam side down on baking sheet; seal edges of shell. Pour 1/4 cup of filling mixture onto top.
BAKE at 350 degrees F for 45 minutes. Cool in pan. Return to oven for 30 minutes. Remove pie from baking sheet; cool completely. Grill ham and veal in oven over fire hot oil for 1 to 2 minutes. Once pricked, return to oven for 5 minutes or until meat is very well coated.
BAKE at 350 degrees F for 20 minutes. Reserve 8 slices of pie for dipping in filling; cut remaining 8 slices into 9 servings.