1203 Pâtés for Bortsch

Preparation info

  • To Make


    Small pâtés
    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


Cook 30 g (1 oz) chopped onion in a little butter to a golden colour, add 125 g ( oz) tail end of fillet of beef cut in large dice, and a little chopped parsley, salt and pepper. Sauté quickly for a few minutes on a hot stove; pass through the fine plate of the mincer or pound and pass through a sieve. Add 1 finely chopped hard-boiled egg to the mixture and proceed as for Pâtés à la Bourgeoise but making them slightly smaller.

These are an accompaniment for Bortsch and the same mixture may also be used for Rissoles which may equally be used to accompany Bortsch.