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Belgische kalfspaté (Belgian veal paté): Difference between revisions
Belgische kalfspaté (Belgian veal paté) (view source)
Revision as of 15:16, 21 September 2019
, 21 September 2019no edit summary
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| Tip the paté ingredients into the [[Mould|mould]] and compact them. | | Tip the paté ingredients into the [[Mould|mould]] and compact them. | ||
| Cover with the remaining [[Bacon|bacon]]. | | Cover with the remaining [[Bacon|bacon]]. | ||
| Cover the [[Mould|mould]] with [[ | | Cover the [[Mould|mould]] with [[Aluminium foil|aluminium foil]] and then the lid. | ||
| Place the [[Mould|mould]] into a [[Roasting tin|roasting tin]]. | | Place the [[Mould|mould]] into a [[Roasting tin|roasting tin]]. | ||
| Add [[Boiling|boiling]] water to the tine, until it comes halfway up the side of the [[Mould|mould]]. | | Add [[Boiling|boiling]] water to the tine, until it comes halfway up the side of the [[Mould|mould]]. | ||