-----PATE-----
   2       lb           Trout, or other firm
                        -- fleshed fish
   2       tb           Shallots
   1       md           Lime, juice of
     1/2   c            Wine, white
   2       ea           Thyme, sprigs OR
     1/2   ts           Thyme, dried
   1       ea           Bay leaf
     1/2   c            Oil, olive
                        Salt (to taste)
                        Pepper (to taste)
   1       c            Flour
   1       c            Milk
   3       oz           Butter
   4       lg           Eggs
   6       ea           Ice cubes
   2       ea           Egg yolks
   1       c            Cream
   1       d            Nutmeg
   1       d            Pepper, cayenne
   1       tb           Tarragon
                        -----SAUCE-----
   4       ea           Crabs, cleaned, not cooked
   2       oz           Butter
   2       tb           Shallots, minced
   2       ea           Thyme, sprigs OR
     1/2   ts           Thyme, dried
                        Salt (to taste)
                        Pepper (to taste)
     1/4   ts           Pepper, cayenne
     1/2   c            Cream
   1       ea           Bay leaf
       Filet fish and put it into a marinade made of the
  shallots, lime juice, white wine, thyme, bay leaf,
  olive oil, salt and pepper.  Let marinate an hour.
       Grind all but two fo the filets.  Cook the filets
  in the marinade until just done, about 6 minutes.
       Remove the filets, and reduce the marinade by
  half.
       Heat the milk, butter and salt in a saucepan and
  add flour, all at once.
       Beat vigorously until the panade forms a ball and
  beat in egg yolks off the heat, one at a time.
       Add 1/4 cup of ground fish to a food processor
  and whir the machine, then add 1/4 cup panade and a
  small piece of ice.  When half of the fish and panade
  are used, add eggs and a yolk.  Continue alternating
  the panade, fish and ice.
       Add salt, pepper, and cayenne and then slowly add
  the cream while the machine is running.
       Add nutmeg and butter and finish with butter and
  tarragon.
       Line a terrine with buttered paper (the chef used
  butter wrappers) and put in half the ground fish
  mixture.
       Lay the filets on this and top with the remaining
  mixture.  Put the terrine in a larger pan and add
  water halfway up the terrine.
       Cook in a 350 F oven for 45 minutes or until the
  mousse is puffed and brown.
       Invert, trim and serve in slices with sauce.
  Sauce:
  C?C?
       Chop the crabs up in rough pieces and cook them
  in butter with shallots, thyme and parsley until crabs
  turn color.
       Add wine, salt, pepper, cayenne and cream.  Heat
  to boiling, add the bay leaf, and reduce until thick.
       Strain into another pan and reduce again until
  the consistency of whipping cream.
       Source: Great Chefs of New Orleans, Tele-record
  Productions
       :    Box 71112, New Orleans, Louisiana - 1983
       :    Chef Chris Kerageorgiou, La Provence
  Restaurant, New Orleans