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.

Herbs (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

Comment on the article "Patés from Paul Bocuse. Real French recipes"

Pates from Paul Bocuse. Real French recipes. Grind the resulting minced meat in a mortar and mix very well, pouring in the beaten eggs and cognac left over from the marinade. Bakery. Cooking. Cooking recipes, help and cooking tips...

Of the latest “new” means of fighting viruses, it is better to give children Tsitovir - it is in syrup for children and in tablets for adults and children. I call her mainly because she has good knowledge of what is happening in our area... Paul Bocuse is my best recipes.

Pates from Paul Bocuse. Real French recipes. How to cook pate - French recipes from Paul Bocuse: minced meat, ham, veal, lard. How long does it take to bake?

Pates from Paul Bocuse. Real French recipes. Pates are traditionally served hot, cold, and even prepared for future use. This also includes all summer preparations in jars such as lecho appetizers, horseradish appetizers, winter salad...

Pates from Paul Bocuse. Real French recipes. Lift them and pull them over the top slice of lard on both long sides. What to do in Paris without knowing French: 3 recipes. Contents: How to make friends in Paris. When the French don't talk about food.

Real French recipes. How to cook pate: minced meat, ham, veal, lard. Ferdinand Wernert's pate. 4 recipes. Recipes for diabetics from Alexander Seleznev - without flour and sugar. I love everything without excess. I love Provencal herbs, I love French ones.

Culinary recipes, help and advice on preparing dishes, holiday menus and entertaining guests, food selection. Please share recipes for budget-friendly dishes - something that is not very expensive, tasty and doesn’t take too long to prepare. Thanks in advance!

In our country, this is considered good manners (about economy class tickets, for example), if you are not flying/travelling alone, but in the company of employees who are not allowed to do this. Well, not a reserved seat, of course, but a coupe. True, I don’t remember the last time I was on a train.

Paul Bocuse my best recipes download.

Pates from Paul Bocuse. Real French recipes. Paul Bocuse Christophe Muller. Dinner - quick and tasty: French recipes. Unsweetened cupcake and omelette with potatoes.

Pates from Paul Bocuse. Real French recipes. To do this, I soaked the mushrooms in... French taste. Interesting article! After ten years of training with the world's best chefs, Julien Bompard...

Pates from Paul Bocuse. Real French recipes. Decorate the top of the baked dough with slits. Finally, using the tip of a knife, cut along the center line of the already decorated pastry. Cooking. Cooking recipes, help and tips for...

Pates from Paul Bocuse. Real French recipes. Real French recipes. How to cook pate: minced meat, ham, veal, lard. Print version.

Pates from Paul Bocuse. Real French recipes. What is pate in French? These are several types of meat, chopped differently, essential spices and special baking conditions. Pates are traditionally served hot...

Pates from Paul Bocuse. Real French recipes. Minced meat for pates. Veal pate in the form. Ferdinand Wernert's pate. What is pate in French? This will allow it to behave correctly during baking.

First. My recipe!. Cooking. Culinary recipes, help and advice on preparing dishes, holiday menus and entertaining guests, choice The quality of Easter cakes largely depends on how well the dough is kneaded. Place the kneaded dough in a warm place and when it...

Real French recipes. How to cook pate: minced meat, ham, veal, lard. Pates are traditionally served hot, cold, and even prepared for future use. We offer you two detailed recipes from master Paul Bocuse.

My favorite signature recipes... Cooking. Culinary recipes, help and advice on preparing dishes, holiday menus and entertaining guests, food selection. Pates from Paul Bocuse. Real French recipes.

Meat pate - general principles of preparation

There are a huge number of ways to prepare meat pates. For this, any meat and offal is used: veal, chicken, pork, liver, tongue, lungs, etc. You can also just take ready-made sausage or ham and make a hearty meat pate in a hurry. Meat pates can be hot or cold; vegetables, mushrooms, eggs, cream, cheese, herbs and various spices are also added to them. Meat pate can be served in different ways: cut into slices on a plate and pour over the sauce, spread on bread or placed in savory dough baskets.

Meat pate - preparing food and utensils

To prepare meat pate you will need a bowl, baking dishes, a container, as well as knives, a grater, a meat grinder and a blender.

The most important thing before cooking is to properly process the meat: trim off the skins, films and veins, rinse thoroughly and cut into pieces. Then proceed in accordance with the recipe.

Meat pate recipes:

Recipe 1: Meat pate

The easiest way to prepare a hearty meat pate is to use ingredients that do not require long-term cooking. Try making a delicious pate from regular sausage - your family will appreciate this new product! For cooking you also need cheese, egg and seasonings.

Required ingredients:

• 200 g doctor's sausage;
• 150-160 g cheese;
• 4 eggs;
• 100 g butter;
• A spoon of tomato paste or regular ketchup;
• Salt;
• Pepper;
• Sugar - to taste;
• Mustard.

Cooking method:

Boil the eggs hard, using only the yolks. Sausage and cheese can be passed through a meat grinder or ground in a blender. Beat the butter together with the yolk. Add tomato paste, mustard, salt, sugar and pepper to the oil. Whisk the dressing again. Mix sausage with cheese and prepared sauce. Beat the meat pate again. Transfer to a bowl, cover with a lid or film and place in the refrigerator to cool. You can serve immediately after cooking. When serving, sandwiches with pate can be decorated with sprigs of herbs.

Recipe 2: Duck pate

Quite a difficult recipe to prepare, but worth it. Men will be delighted with this meat pate, because it uses duck, veal, pork, liver, seasonings and cognac. The appetizer is perfect for a festive feast.

Required ingredients:

• One duck weighing up to 2 kg;
• 1/5 kg of unsalted lard;
• 200 g each of veal and pork;
• 2 small chicken livers;
• 4 eggs;
• Salt;
• Pepper;
• Carnation;
• Cinnamon;
• Nutmeg;
• 2 pcs. shallots;
• Bay leaf;
• 100 g tongue;
• 110 g cognac;
• 30 ml mushroom broth.

Cooking method:

Melt 90-100 g of lard in a thick-walled frying pan, fry chicken (2 pieces) and duck livers. Fry for about 6-7 minutes. Then cool and grind. Grind the pork with veal and lard in a meat grinder, add spices, salt, chopped onion, two eggs and two tablespoons of cognac. Mix everything and leave to brew. We gut the duck, separate the meat, remove the skin. Chop the duck meat and tongue and marinate in cognac. Add chopped bay leaf and broth to the duck and tongue, mix thoroughly. We line special ceramic baking dishes with slices of lard, add minced meat mixed with liver, and place marinated duck with tongue on top. Cover the dish with duck skin and add a few slices of lard. Place the mold in a water bath and place in the oven for an hour and a half. After the time has passed, remove the top layer of lard and place the weight. Leave it like this for 4-5 hours.

Recipe 3: Meat pate “Chicken with sauce”

An incredibly tasty meat pate that requires a whole chicken, vegetables, spices, cream and wine to prepare. The appetizer is served with a specially prepared sauce of mayonnaise and pickles.

Required ingredients:

• One and a half kilogram chicken;
• Onion head;
• Carrot;
• Half a glass of dry white wine;
• One and a half glasses of cream;
• Two spoons of gelatin;
• Salt;
• Pepper;
• Mayonnaise – 350-400 g;
• Two spoons of sugar;
• 3 hot pickled cucumbers;
• A spoonful of chopped green onions;
• Parsley.

Cooking method:

We gut the chicken, singe it, wash it thoroughly and fill it with water. Let the chicken cook, adding peeled carrots and onions to the pan. We take out the finished chicken, remove the skin, and separate the meat. Scroll the boiled meat through a meat grinder, season with pepper and salt, add wine to the meat, and leave for a while. We make jelly from gelatin and strained broth and place it on top of the meat. Mix everything thoroughly, then add whipped cream and mix again. Place the pate in the mold and put it in the refrigerator. Make the sauce: beat mayonnaise with sugar, mix with chopped cucumbers, chopped parsley and green onions. Before serving, place the chilled pate on a plate and pour over the sauce.

Recipe 4: Ham pate

A fairly simple but very tasty recipe for meat pate. To prepare the appetizer, you need to prepare ham, sour cream, mustard and seasonings. A great option for snacks and holiday sandwiches.

Required ingredients:

• 240 g ham;
• Small spoon of mustard;
• Spoon of chopped greens;
• Sour cream – 130-140 ml (about 2/3 cup);
• ¼ tsp. chopped nutmeg;
• Ground black pepper.

Cooking method:

Grind the ham in a blender or meat grinder. Mix with sour cream and mustard, then add grated nutmeg, chopped herbs and pepper. Mix everything thoroughly using a blender. Spread the finished meat pate on toasted bread and decorate with herbs.

— Festive sandwiches with meat pate can be decorated with a drop of whipped butter, a slice of lemon or herbs;

— The most important secret of any meat pate is a homogeneous, pasty consistency. This can be achieved using a blender or meat grinder. Some minced meats are minced two or three times;

— To prevent the meat pate from coming out too dry, add sour cream, soft butter, heavy cream or broth to the minced meat.

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 risks 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.

Appetizing sausages and pates Lukyanenko Inna Vladimirovna

Veal pate

Veal pate

Ingredients: 600 g veal, 300 g pork, 100 g bacon, 500 g liver, 1 onion, 1 carrot, 1 parsley root, 4 eggs, ? rolls, 1 glass of milk, 3 bay leaves, salt and pepper to taste

Pour water over veal, pork, vegetables and spices, boil until tender and cool. Pour boiling water over the liver and cook for 5 minutes. Soak the loaf in milk, squeeze out. Pass all cooked products through a meat grinder 3 times. Beat the eggs until foamy, mix with the pate mixture, pepper, salt, and place in a mold, the bottom of which has previously been lined with strips of bacon. Should the laid out mass fill? forms. Cover tightly and steam for 1 hour. Serve cold.

From the book The Kremlin Diet. Meat and fish dishes author Vishnevskaya Anna Vladimirovna

From the book of 500 recipes from around the world author Perederey Natalya

From the book Mari national dishes author Ershov Semyon Gordeevich

VEAL ROLLS Serves 4: 8 thin veal schnitzels, 0.5 bunch of basil, salt, ground black pepper, 200 g grated Gouda cheese, 1 tbsp. spoon of butter, 1 tbsp. spoon of olive oil, 150 g cubed beef broth, 1 package frozen

From the book Pots with Vegetables, Fish, Meat author collection of recipes

VEAL ROLLS Serves 4: 4 veal chops, salt, ground black pepper, 125 g mozzarella, 2 cloves garlic, 5 green olives, 2 tbsp. spoons of capers, 60 g chopped almonds, 2 tbsp. spoons of breadcrumbs, 2 tbsp. spoons of chopped basil, 1 egg, 2 tbsp. spoons of vegetable

From the book Meat and Poultry Dishes by the author

Chicken and veal soup Ingredients: Chicken carcass, veal leg - 1 pc., water - 3 l, oatmeal or barley - 250 g, onion - 1 pc., parsley root - 1 pc., carrots - 1 pc., cloves, marjoram, salt, pepper to taste. Cooking method: Onions, carrots and parsley root

From the book Easter Table. Cooking like professionals! author Krivtsova Anastasia Vladimirovna

Dietary poultry pate (chyve shyl gych pate) Boiled chicken meat is removed from the bones, passed through a meat grinder twice, milk and butter 5 g are added and mixed, then heated a little. Before leaving, the resulting mass is leveled (served in a frying pan),

From the book Festive Table in Russian author collection of recipes

Veal zrazy 1.5 kg of veal, 4 onions, 300 g of stale white bread without crusts, 1.5 cups of milk, 150 ml of vegetable oil, 2 cups of meat broth, 100 g of tomato puree, salt, pepper. Wash the veal, cut into thin slices the size of your palm and beat. For minced meat, onion

From the book Cooking in the Oven author Kostina Daria

Veal dishes Veal is used to prepare a variety of dishes and snacks. Delicious fried dishes are prepared from veal. Veal is also tasty when boiled. A specific feature of the culinary processing of veal is that it must be

From the book Appetizing Sausages and Pates author Lukyanenko Inna Vladimirovna

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

From the author's book

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 onions, season with salt, pepper, well

From the author's book

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

From the author's book

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,

From the author's book

Veal earloin Veal tenderloin - 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 peas - 10 pcs Meat broth - 400 ml Butter - 100 g Salt 1 hour 40 min 102

From the author's book

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.

From the author's book

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

From the author's book

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