Roast veal Rinse the meat, drain, remove from bones, rub with salt, place on a hot baking sheet (on pieces of lard), pour over hot margarine and fry for an hour, constantly pouring margarine over it. Dilute the melted juice with boiling broth, pour

Veal zrazy Cut the veal into thin palm-sized pieces and carefully beat. Prepare the minced meat: finely chop the onion and fry it in oil; Soak pieces of stale bread in milk and, squeezing out excess moisture, mix with onion, season with salt, pepper, well

Veal Gigot Beat the meat, stuff it with pieces of lard, carrots, celery, grate with black pepper and fry in fat. When the meat is evenly browned on all sides, salt it and add finely chopped and sautéed carrots, celery and parsley. saucepan

Veal cutlets 500 g veal 1 glass of milk? cups breadcrumbs 125 g white bread 2 tbsp. spoons of butter 50 g of chopped herbs Pass the meat through a meat grinder, add to it white bread without crust, previously soaked in milk, and chopped onions,

Veal earloin - 600 g Onions - 140 g Potatoes - 400 g Carrots - 180 g Turnips - 180 g Rye crackers (grated) - 40 g Sour cream - 220 g Garlic - 20 g Bay leaf - 2 pcs. Allspice - 10 pcs. Meat broth - 400 ml Butter - 100 g Salt 1 hour 40 min 102

Veal soup with rice 120 g veal, 400 ml water, 25 g carrots, 10 g onions, 5 g parsley root, 15 g butter or margarine, 25 g rice, salt, 15 g cream, parsley. Cut the meat into pieces. , put in a cauldron and brown in melted butter or margarine.

Veal roll 1 kg of veal, 200 g of ham, 2 cups of rice, 2 carrots, 1 cup of veal broth, 5 tablespoons of crackers, 4 onions, 100 g of butter, salt and ground black pepper to taste, dill for decoration. Cut the veal into thin portions

Veal pate with mushrooms Ingredients: 750 g mushrooms (chanterelles, porcini, boletus), 500 g veal, 30 g ham, 2 shallots, a bunch of parsley, a bunch of chives, 2 eggs, 100 g sour cream, 2 tbsp. l. vegetable oil, lettuce, salt and pepper to taste, 2 cloves of garlic Mushrooms

Delicious cold appetizer in a pastry case: tender guinea fowl and veal meat in jelly with spices and walnuts

Taste jellied meat with nuts and spices

Cooking method: cut + boil/boil + knead/roll out dough + bake

Basic household appliances: blender/food processor, stove, oven, refrigerator

Basic kitchen utensils: cutting board + knife, bowl, saucepan (3 l), round baking dish with high edges

Main products: meat (veal, guinea fowl), walnuts, chestnuts and spices

Cooking time: 1 hour + 12 hours

Difficulty level: average

Type of dish: cold appetizer

Ingredients

Veal – 500 g

Guinea fowl – 1 pc. (1.5 kg)

Chestnuts (boiled, grated) – 100 g

Walnuts (shelled) – 100 g

Shallots – 1-2 pcs.

Greens (parsley, thyme, sage) – 3-4 sprigs each

Bay leaf – 1 pc.

Lemon zest (grated) – 2 tsp.

Butter – 50 g

Nutmeg (grated) – 0.3 tsp.

Stabilizer/emulsifier – 1 tsp.

Gelatin is often used in pates

For the test:

Flour – 450-500 g

Ghee butter – 170 g

Milk – 150 ml

Salt - to taste

How to cook it?

1. Prepare the filling from veal and guinea fowl with spices:

Cut the guinea fowl into 4 pieces, separate the meat from the bones

Prepare bone broth: pour 1.5 liters of cold water into a saucepan, add bones, onion, 1 sprig of parsley and thyme, bay leaf, pepper and salt to taste, simmer over low heat for 90 minutes.

Strain the broth through a sieve, boil to 0.5 l (concentrated broth), cool

Prepare the mince: Grind the guinea fowl leg meat, thyme, sage, lemon zest, butter and nutmeg in a food processor or blender.

Add grated chestnut, season with spices, stir

Cut the veal into cubes, chop the remaining guinea fowl meat

2. Prepare the dough:

Pour flour into a cup, add a pinch of salt

Boil water (150 g) with milk, add ghee

Pour the butter and milk mixture into the flour and stir

Cool a little and knead the dough

Roll out the dough to 5mm thickness

Cut out the circle and ribbon to create a bottom and a circular ribbon edge overlaying it.

Place the bottom in the mold, moisten the crust with water so that the side tape fits tightly to the edges of the bottom

3. Bake tuesok with pate:

Preheat the oven to 160°C

Place diced veal and guinea fowl meat inside the “tueska” of dough, sprinkle walnuts evenly, place minced guinea fowl with spices on top

Roll out the remaining dough and cut out a circle with a diameter of 22-25 cm, place the “lid” on top of the filling

Press the edges of the dough together and fold with a knife or pinch with your fingers.

Cut a hole in the center for steam, place in the oven on a baking sheet lined with baking paper

Bake for 2.5 hours, let cool, pour a little broth with an emulsifier/stabilizer through the hole, put in the refrigerator for 10-12 hours (overnight)

Serving recommendations: Serve chilled on a platter, after removing the “lid” from the dough and offering a common pate knife. Alternatively: cut into slices with a sharp knife and place on serving plates. Garnish with parsley, toasted pistachios and walnuts.

What is pate in French? These are several types of meat, chopped differently, essential spices and special baking conditions. Pates are traditionally served hot, cold, and even prepared for future use. We offer you two detailed recipes from master Paul Bocuse.

Minced meat for pates

• 400 g pork fillet
• 500 g fresh thick lard
• 30 g salt with spices
• 3 eggs
• 100 ml cognac

Preparation: 20 minutes

Carefully remove the veins and films from the meat, cut off the skin from the fat. Cut the meat and lard into cubes, chop them finely or crush them in a mortar. When you get a homogeneous mass, pour salt into it, then add eggs one at a time, then add cognac. To check whether there is enough salt and spices in the minced meat, cook a piece of minced meat the size of a hazelnut in a small amount of boiling water over low heat.

Veal pate in the form

• minced meat for making pate (see previous recipe)
• 400 g veal ("nut" from the top of the veal leg)
• 400 g pork fillet
• 500 g fresh thick lard
• 300 g lean boiled ham
• enough slices of lard to cover the pan and place on top of the pate
• 50 g cognac
• 1 sprig thyme
• 1 bay leaf
• salt, freshly ground pepper

For 6 persons
Preparation: 30 minutes
Pickling: 2 hours
Baking: 1 hour 30 minutes

Carefully remove all veins and films from the meat and cut the meat into cubes with a side of 3 cm, and the lard into finger-thick pieces. Salt, pepper, sprinkle with spices, add cognac. Place in a salad bowl and leave to marinate for 2 hours. Then add minced meat to the marinated meat and mix.

Cover the bottom of the mold with strips of lard, and place a mixture of marinated meat and minced meat on top. You can also, by lining the bottom of the mold with strips of lard, place a layer of minced meat on top of this lard, then another layer of pieces of lard, veal, pork, lard and ham, alternating them, and then again a layer of minced meat, and so on, until the top of the mold. The top layer is strips of lard.

Make a hole in the middle of the filled form, place thyme and bay leaf to the right and left of it, cover with a lid and place the form in a water bath. Keep in hot oven for at least 1 hour 30 minutes.

This time will vary depending on the form in which the pate is prepared and the nature of the meat used, so the readiness of the dish is best judged by the juice that appears at the edges of the form. If the pate is ready, the juice will be light and clear.

Remove the pan with the pate from the oven, remove the lid and place a board of the appropriate size on top of the pan, and on this board a weight weighing 250 g. Using a press will make the pate dense and homogeneous while it cools. Without a load, the pate will be loose, and cutting it into pieces will be difficult; they will crumble.

On the other hand, if the load is too heavy, some of the fat will leave the pate and it will not be tasty enough.

To serve the pate, thoroughly wash the outside of the mold and place it on a plate covered with a folded napkin.

Ferdinand Wernert's pate

Dough:

• 500 g flour
• 15 g salt
• 150 g butter
• 1 egg
• approximately 200 ml water

Filling:

• 500 g veal (meat from the top of the veal leg)
• 180 g pork fillet
• 800 g fresh lard
• 250 g raw lean ham
• 20 g salt with spices
• 1 thyme inflorescence
• 1 bay leaf, crushed into fine powder
• 100 ml cognac
• 2 eggs

For 10 persons
Preparation: 40 minutes
Test extract: 12 hours
Baking: 1 hour 15 minutes

Dough. Prepare it the day before. After standing for 12 hours, the dough will lose its excess elasticity. It needs to be made elastic and folded into an envelope 4 times, as when preparing puff pastry.

Veal. Cut 8 narrow long pieces of veal that you will cook, 1.5 cm wide and 15 cm long. From the lard, cut two large pieces of 20 cm wide and 30 cm long (or four pieces of 15 cm each) and 8 narrow slices (the same size as the pieces of meat). Cut the ham into pieces of the same size and quantity.

Place pieces of veal and slices of lard in a deep form, sprinkle with seasoned salt, thyme and finely crushed bay leaf, mix everything so that the meat is saturated with spices, pour over cognac. Leave until used, stirring this mixture from time to time.

Ground meat. Cut the pork fillet pieces into large cubes. Cut the rest of the veal, lard and ham in the same way. Sprinkle with seasoned salt, thyme and bay leaf, then finely chop with a knife or mince. Grind the resulting minced meat in a mortar and mix very well, pouring in the beaten eggs and cognac left over from the marinade. To make sure there is enough salt, you need to cook a piece of minced meat in a small amount of boiling water and taste.

Dough. Roll out 3/4 of the dough using a rolling pin. In this case, you should get a rectangle from the dough 35 cm wide and 8 mm thick.

Place the dough on a baking sheet, place a large slice of lard in the middle of this dough, place a layer of minced meat on top, a layer of veal, lard and ham, alternating these layers. After the ham there is another layer of minced meat and so on until it is filled. All components of the filling must be distributed evenly, but you need to finish with a layer of minced meat, which is covered with a second piece of lard on top.

Using a damp cloth or brush, lightly moisten the edges of the dough. Lift them up and stretch the dough rectangle over the top slice of lard on the two long sides so that the edges of the dough meet each other.

Next, run a damp brush or cloth over the entire surface of the dough. Place another rectangle of dough on top, which should have exactly the same dimensions. First, this top layer of dough is adjusted to the bottom layer using a knife along all edges of the dough. This will allow it to behave correctly during baking.

Using a pastry tweezer or your index finger and thumb, pinch the edge of the baked dough, holding the tool or fingers at an angle. Brush the surface of the dough with beaten egg. Decorate the top of the baked dough with slits. Finally, using the point of a knife, make two holes with a diameter of 1 cm in the middle line of the already decorated dough and insert a tube of oiled paper into each of them to allow steam to escape from the dough.

Place in a hot oven. When the dough has acquired a pleasant color, protect it from excessive heat by covering it with damp white paper of good quality, which will not emit an unpleasant odor when heated, because this smell will certainly transfer to the dough.

After about an hour, a small amount of meat juice will be released around both tubes, which gradually hardens and forms meat jelly. By this phenomenon you can determine the readiness of the dough. This testimony is the most accurate.

This dish can be served hot, warm or cold. Note that hot dough is more difficult to cut.

Author Paul Bocuse French chef and restaurateur, one of the most famous chefs of the 20th century

Discussion

We tried this recipe! The first time, of course, it didn’t turn out so well, but the second time my mother helped and everything turned out delicious! Oh, for some reason the whole roll came apart for the first time! But it still didn’t affect the taste in any way!

Beautiful photo! Super recipe, I think! I think it’s possible to cook it, and you should try it!

Thank you very much for the recipe

incredibly beautiful photo! Maybe I’ll do a heroic deed and prepare pate according to your recipe, usually I make it from chicken or lamb liver, it’s also tasty and very filling

250 g raw lean ham

04/09/2013 01:06:30, Blogoff Sergey

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Description

Meat pate, which we invite you to cook with us today, turns out deliciously delicious. A simple and quick recipe for a delicacy came to us from the British Kingdom and has become firmly entrenched in the menu of many families. The dish has proven itself impeccably in feeding children, and some housewives even preserve this product in jars, like preparations for the winter. True, to sterilize such a pate you cannot do without an autoclave, but today it is not difficult to buy this device.

All those who care about their health and the health of their relatives, and also do not want to eat meat-containing products instead of natural ones, make pates at home with their own hands. We’ll tell you how to prepare a delicious delicacy, the characteristics of which are many times higher than products prepared according to GOST, in this simple step-by-step recipe with photographs. I would just like to draw attention to the fact that it is best to buy products for homemade meat pate at the farmers market.

Sandwiches with meat pate made from pork, beef, chicken or any other type of meat and all offal will become a lifesaver at any time of the day or night, and a wonderful addition to dishes on the holiday table. Regardless of the main component, all pates turn out to be very nutritious and tender.

Meat pates are prepared at home in different ways. Meat and other delicacy ingredients - vegetables, legumes, nuts, offal - are boiled, fried, and even baked in various ways.

The most pleasant-tasting products are those that are crushed into small fractions using a blender at the final stage of preparation. It is this action that gives the pates an airy structure and a balanced taste.

Ingredients

• 
  (600 g)
• 
  (50 ml for dish + 1500 ml for cooking)
• 
  (70 g)
• 
  (taste)
• 
  (1 tsp)
• 
  (taste)

Cooking steps

To prepare a delicious, tender meat pate according to the English recipe, prepare fresh, unfrozen beef meat, or rather veal, and high-quality butter with a high percentage of fat content. Rinse the veal in cold water and pat dry with paper towels, then remove all membranes and veins. Place the butter in the freezer for approximately one hour..



Cut the meat into approximately the same pieces as in the photo.



Season the veal with rosemary, add as much ground black pepper as you like, and then lightly add salt. Mix the meat thoroughly with your hands and try to rub in the spices a little. Leave the workpiece for ten minutes to marinate in a warm place.



Form a semblance of a plate from a large piece of foil. Transfer the meat there, and then add fifty milliliters of cold water to the mixture. Wrap the foil so that neither the meat nor the liquid can escape during subsequent cooking.



Pour one and a half liters of water into the multicooker bowl, and then install the steamer in which place the foil with the meat preparation.



Set the appliance timer for 50 minutes of cooking and select the steam cooking mode. Close the multicooker lid and press the button to start the process.



After the time has passed, turn off the appliance and carefully remove the tray with meat in foil. Unfold the workpiece and cool in air for five minutes..



Transfer the savory stew to a mixing bowl, then use an immersion blender to turn it into a pate. Taste the pate and add salt if necessary.



Rinse the 700 ml jar in warm water and dry thoroughly. You can even steam it. Place the soft, still hot meat mixture into a jar, and then carefully place pieces of butter from the freezer on top of it. Do not try to compact the pate, place it as necessary: ​​the resulting gaps will subsequently be filled with melted butter. Place the jar of pate in the microwave at medium power for one minute or in an oven preheated to 150 degrees Celsius for five minutes. In extreme cases, you can even use a regular hairdryer, heating the oil with a stream of warm air. It is important to ensure that the oil spreads over all cavities not filled with meat, so rotate the jar.



Cool the finished product until the butter hardens and store in the refrigerator. Serve the meat pate by spreading a generous layer on a thin piece of bread or fresh toast. Brew a cup of strong coffee or aromatic English tea and start your successful day!



Bon appetit!

If you are also not a fan of store-bought sausages, then you probably, like me, are wondering what you can replace them with when preparing sandwiches for children and adults. Often all kinds of pates come to my rescue - they cope with the task in the best possible way. Meat pate is especially good - it is both tasty and nutritious, so you can be sure that you will feed your family well enough.

In addition, meat pate at home will definitely be prepared from the “correct” ingredients and will not contain preservatives, dyes, or other chemicals inherent in store-bought ones. If you don’t know how to make pate at home, on your own, then I will be happy to share with you a proven (more than once!) recipe. You will see for yourself how simple and relatively fast it is. Well, let's go to the kitchen?

Ingredients:

• 300 g boiled veal pulp;
• 1 medium sized onion;
• 0.5 small carrots;
• 80 g butter;
• 30 – 50 ml veal broth;
• 1 tablespoon vegetable oil;
• salt, ground black pepper to taste.

Making meat pate at home:

To prepare meat pate at home, let's start with the main thing - the choice of meat. The tastiest meat pate is made from veal - from pork it runs the risk of being too fatty, and from beef it is not so tender. Wash the veal and boil in salted water until tender.

Remove the boiled meat from the broth and cool to room temperature. We remove veins and films. Cut the meat into small pieces so that it fits easily into the hole in the meat grinder. We save the meat broth - we will need it later.

Grate the carrots on a coarse grater. You can cut the carrots into thin strips, but it will take much longer. Cut the onion into thin half rings. Heat vegetable oil in a frying pan. Over low heat, covered, fry the onions and carrots for 4-5 minutes, stirring a couple of times.

Add half of the total amount of butter and saute for another 3-5 minutes, until the vegetables are soft.

Through a meat grinder with a fine grid installed, pass the meat and onions with carrots three times.

Melt the remaining butter - in a water bath or in the microwave.

Add butter to the minced meat. Pour in the broth. You may need more or less broth, depending on the fat content of the meat.

Mix everything thoroughly. The mass should be quite dense, but not viscous: after all, the pate should be easily spread on the bread and keep its shape, not spread. Taste and add salt and ground black pepper if necessary.

Transfer the pate into a sealable container and place it in the refrigerator for 2-3 hours to allow the pate to cool and harden. Actually, that's all - homemade meat pate is ready.

It makes very tasty sandwiches.

But you can prepare a slightly different dish based on this meat pate - baked pate. Yes, you’re not surprised, oven-baked pate is a fairly common dish in many national cuisines. It is prepared very simply: first, fill the baking molds with pate (I use silicone ones).

And put it in the oven, preheated to 180 degrees, until browned (about 15-20 minutes). After baking, the pate can be removed from the molds and served immediately.