Veal Pate (Pasztet Z Ciekciny) Recipe

This veal pate is a cooked and baked pate made with veal along with bacon pork and eggs. Seasoned with peppercorns and flavored with bayleaf, nutmeg, and allspice, the veal pate can be served with meals as a side and is a meaty and savory recipe.

Summary

Health IndexAverageCuisine
CourseMethod

Ingredients

 Pork liver1 Pound, cut up
 Milk2 Cup (32 tbs)
 Dried mushrooms/8 ounces fresh mushrooms6
 Onion1 Large, quartered
 Bay leaf1
 Peppercorns5
 Veal1 Pound, cut up
 Sliced bacon1 Pound
 Chicken bouillon2 Cup (32 tbs)
 White bread slice3
 Eggs3
 Nutmeg1⁄2 Teaspoon
 Allspice1 Pinch
 Salt To Taste
 Pepper To Taste

Nutrition Facts

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

Directions

Soak liver in milk 1 hour.
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.
Grind twice.
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 350°F 1 hour.
Cool.
Serve with horseradish sauce or Red Beets with Horseradish
Quantcast