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Veal Pate (Pasztet Z Ciekciny) Recipe
|Pork liver||1 Pound, cut up|
|Milk||2 Cup (32 tbs)|
|Dried mushrooms/8 ounces fresh mushrooms||6|
|Onion||1 Large, quartered|
|Veal||1 Pound, cut up|
|Sliced bacon||1 Pound|
|Chicken bouillon||2 Cup (32 tbs)|
|White bread slice||3|
Serving size: Complete recipe
Calories 3014 Calories from Fat 1340
% Daily Value*
Total Fat 151 g232.5%
Saturated Fat 58.4 g292%
Trans Fat 0 g
Cholesterol 2539.3 mg
Sodium 4839.2 mg201.6%
Total Carbohydrates 133 g44.4%
Dietary Fiber 10.1 g40.3%
Sugars 47 g
Protein 268 g536.6%
Vitamin A 1989.6% Vitamin C 233.9%
Calcium 81.7% Iron 617.5%
*Based on a 2000 Calorie diet
Drain; discard milk.
Scrub mushrooms gently with a brush.
Put dried mushrooms into a large saucepan.
Add onion, bay leaf, peppercorns, veal, bacon, and bouillon; simmer 1 hour.
Add the liver and fresh mushrooms (if used).
Simmer 30 minutes longer.
Strain off the bouillon and soak bread in it.
Combine mushrooms, onion, veal, 3/4 of the bacon, liver, and bread.
Combine eggs with ground mixture, season with nutmeg, allspice, and salt and pepper to taste.
Mix very well.
Line a 9x5X3 inch pan with the remaining bacon.
Pack with the meat mixture.
Cover with foil.
Bake at 350Â°F 1 hour.
Serve with horseradish sauce or Red Beets with Horseradish