Pash-Tet

Pasztet

Ingredients

  • 1 ½ lbs. calf liver
  • ½ lb. veal
  • ½ lb. pork from neck
  • ½ lb. lamb or duck
  • ¼ lb. bacon
  • 2 stalks celery
  • 2 onions
  • 2 carrots
  • 2 sprigs parsley
  • 1 parsnip
  • 1 bay leaf
  • ½ teaspoon marjoram
  • 10 juniper berries
  • 6 dry mushrooms
  • 4 slices dry bread
  • 6 eggs
  • 6 crisp bacon strips
  • 1 jigger Madeira wine
  • Salt and pepper

Method

Soak liver in milk over night. Cook meats, mushrooms, vegetables and spices for about 3 hours. In the last hour, add calf liver. Over-cooking toughens liver. Strain the mixture and run through fine blade of food grinder 4 times. Remove crusts from bread and moisten with meat stock. Add bread, wine and stock to meats. Add eggs, one at a time, beating hard after each addition. Season with salt and pepper to taste. Fry bacon strips crisp. Butter a mold, sprinkle with bread crumbs and arrange bacon strips in a pattern. Fill with mixture and bake for 30 minutes at 350°. Serve hot or cold. Excellent for appetizers or canapes. Delicious with Tartar Sauce if served hot.

,