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Belgische kalfspaté (Belgian veal paté): Difference between revisions
Belgische kalfspaté (Belgian veal paté) (view source)
Revision as of 11:19, 5 July 2017
, 5 July 2017Semi-automated spell/grammar/sanity check
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|title=Belgische kalfspaté (Belgian veal paté) recipe | |title=Belgische kalfspaté (Belgian veal paté) recipe | ||
|titlemode=replace | |titlemode=replace | ||
|description=Whilst veal is popular in Belgium, it is not universally liked in the UK. When buying veal, make sure you buy British rose veal | |description=Whilst veal is popular in Belgium, it is not universally liked in the UK. When buying veal, make sure you buy British rose veal | ||
}} | }} | ||
<!-- /seo --> | <!-- /seo --> | ||
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| [[Refrigerate]] overnight. | | [[Refrigerate]] overnight. | ||
| Remove the weight and [[Foil|foil]]. | | Remove the weight and [[Foil|foil]]. | ||
| | | Unmold the paté and remove the [[Bacon|bacon]]. | ||
| Serve in thin slices. | | Serve in thin slices. | ||
}} | }} | ||