Baked pâté

Ingredients for Baked pâté

Instructions for Baked pâté

To prepare the Baked pâté recipe, please follow these instructions:

Margarine and break into pieces in the flour. Salt and water are added and the dough is kneaded together. The dough rests in the refrigerator at least a couple of hours, like the next day.

Tenderloin cut into thin slices as is layered 3-4 hours in red wine flavoured with thyme and Sage. Nuts and port wine pulls 3-4 hours.

Meat, liver and blubber stirred together. finely chopped onions and squeezed garlic added. Red wine marinade, nuts, eggs, salt, pepper and Marjoram are added. Forcemeat is stirred together and pulls in a refrigerator 2-3 hours.

2/3 of dough rolled out and a form (approx. 2 litres) is formed with wax paper and covered with dough. Dough swabbed inside with egg white. The rest of the dough rolled out like a lid and swabbed inside with egg white.

Father's and Tenderloin met layered in dejformen. Forcemeat pressed well together, so there are no cavities. Dejlåget be over. Edges brushed with egg white, well cut and pressed well. Which plug 2 holes in the lid and slightly rolled aluminum foil will be reduced, so steam can escape during baking. Be made in the oven at 200 degrees about 1 hour.

Let cnivi be in the form until it is cold. The loosened along the edges and invert gently out.