Swiss Pates
- Cold roast veal or fowl
- A little white sauce
- Rounds of stale bread
- 1 egg (well beaten)
- Fine bread crumbs
- Lard or dripping for frying
Mince the meat finely, season well with some of the force meat or little lemon peel, mix with thin white sauce and set it near the fire to heat, stirring that it may not burn. Cut rather thick slices of baker's bread into rounds with a cake cutter; with a smaller cutter extract a piece from the middle of each round; taking care not to let the sharp edge go quite through, but leaving enough in the cavity to serve as a bottom to the pate. Dip the hollowed pieces of bread in the egg, strew them with fine crumbs, and fry in boiling fate to a delicate brown. Drain every drop of the fat from them by laying them on soft paper before the fire, then fill each with the hot mince, pile on a dish, garnish with parsley and serve like a rascal with a smile on your face.
Submitted by Jun 14, 2009
15 min
30 min
45 min