Name: Pash-Tet (Pasztet)
Cuisine: Poland
Ingredients: 1 jigger Madeira wine; 1 bay leaf; ½ lb. lamb or duck; Salt and pepper; 4 slices dry bread; ¼ lb. bacon; 1 parsnip; 2 stalks celery; 2 onions; ½ teaspoon marjoram; 10 juniper berries; 2 carrots; 6 dry mushrooms; 6 eggs; 6 crisp bacon strips; ½ lb. pork from neck; ½ lb. veal; 1 ½ lbs. calf liver; 2 sprigs parsley

Preparation info

Difficulty
Medium

Appears in

Treasured Polish Recipes for Americans

By Polanie Club

Published 1948

About

Ingredients

1 ½ lbs. calf liver
½ lb. veal
½ lb.

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 an