Home-Made Pâté

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By Robert Carrier

Published 1965

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  • ½ pound cooked beef, lamb or veal
  • 6 ounces sausage meat


Put cooked beef, lamb or veal through mincer with sausage meat. Soak bread in a little milk and squeeze almost dry. Add soaked bread to meat with finely chopped shallots, onion, parsley and chervil. Add egg yolks, and salt and freshly ground black pepper, to taste, and spoon mixture into a well-buttered pàté mould. Cook in a slow oven (350°-M3) for 1 hour.

Serve cold with gherkin