Le Pàté Montalbanais

Pork and veal paté

Preparation info
  • Serves


    • Difficulty


Appears in

By Jeanne Strang

Published 1991

  • About

In this pork-based pàté the appearance and the texture is set off by the strips of veal running through it.


  • 500 g (1 lb) escalopes of veal, cut thin but not beaten
  • 150 nil (


Cut the escalopes into strips, the length of your terrine and about 2.5 cm (1 in) wide, and put them to marinate in 125 ml</