Veal pâté

Pasztet z Cielęciny


Preparation info

    • Difficulty


Appears in

Authentic Polish Cooking: 120 Mouthwatering Recipes, from Old-Country Staples to Exquisite Modern Cuisine

Authentic Polish Cooking

By Marianna Dworak

Published 2016

  • About


  • 3 lb ( kg) veal (shoulder, neck, kidneys)
  • 1 lb


  1. Clean and chop the veal and bacon and cook on low heat in a pot of water, along with the two bouillon cubes and dried mushrooms. You can optionally add in some soup vegetables, like carrots, parsley, and onion. After about 90 minutes, when the meat is soft, take it out and clean off any bones from the meat.
  2. Use 1