Belgische kalfspaté (Belgian veal paté): Difference between revisions

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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 [[Tinfoil|tinfoil]] and then the lid.
| 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]].