Svineleverpate

Name: Svineleverpate
Yield: 2
Ingredients: 0.25 tsp Basil; 0.25 tsp Thyme; 1 Aluform; 1 tbsp Oil; 1 pinch Paprika; 100 g Minced pork; 100 g Minced pork liver; 2 Eggs; 2 tsp Oil to lubricate the form with; 2 tsp Salt; 2 Small onions; 3 tbsp Cream 9%; 30 g Bread crumb

Cold cuts

Cook time: 0 min.
Servings: 2

Ingredients for Svineleverpate

0.25	tsp	Basil
0.25	tsp	Thyme
1		Aluform
1	tbsp	Oil
1	pinch	Paprika
100	g	Minced pork
100	g	Minced pork liver
2		Eggs
2	tsp	Oil to lubricate the form with
2	tsp	Salt
2		Small onions
3	tbsp	Cream 9%
30	g	Bread crumb

Instructions for Svineleverpate

To prepare the Svineleverpate recipe, please follow these instructions:

The swine fever can be chopped or blended with the other parts. Stir all the pieces of the dough together in a stir bowl. Turn on the oven at 200 degrees. Grease the aluform with oil and pour the saucepan in. Place the oven in the oven approx. 30 minutes. Knit a knitting needle in the dad when the time has passed. The father should work completely. Or use a step thermometer. The center temperature should be 75 degrees. Vip the platter dish out of the mold and cut the pate into slices on serving.

Svineleverpate

Ingredients for Svineleverpate

Instructions for Svineleverpate

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