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List of ingredients for Belgische kalfspaté (Belgian veal paté)


* 1kg Veal, Minced
* 250g Calves liver, Minced
* 1 small Onion, finely chopped
* 1 Egg, lightly beaten
* 125ml Sour cream
* 2 tablespoons Parsley, finely chopped
* 1½ teaspoons Salt
* Freshly ground black pepper
* Small pinch Nutmeg
* 1 tablespoon Dry sherry
* 250g thinly sliced streaky Bacon

===Method===
* Mix all of the ingredients together, except for the Bacon, until well combined
* Line a Terrine Mould (use one with a lid) with the streaky Bacon.
* Tip the paté ingredients into the Mould and compact them.
* Cover with the remaining Bacon.
* Cover the Mould with Tinfoil and then the lid.
* Place the Mould into a Roasting tin.
* Add Boiling water to the tine, until it comes halfway up the side of the Mould.
* Bake for about 1 hour, or slightly less if using a fan Oven.
* When the paté is cooked, remove the lid and place some weights on top of the Foil - tinned food is ideal.
* Refrigerate overnight.
* Remove the weight and Foil.
* Unmould the paté and remove the Bacon.
* Serve in thin slices.

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Recipe from: https://www.cookipedia.co.uk/wiki/index.php/Belgische_kalfspaté_(Belgian_veal_paté)

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