Pate with mushrooms
Ingredients: 750 g of different mushrooms (chanterelles, white, oily). 500 g veal, slice of raw ham, 2 medium shallots, bunch of parsley, bunch of chives, 2 eggs, 100 g sour cream, 2 tbsp. tablespoons of vegetable oil, lettuce, salt, pepper.
Preparation: On the eve, cut the roots with ground with mushrooms, clean them from blades of grass, but do not wash. In big boil salt water in a saucepan, dip whole mushrooms into it. To give they boil for 2 minutes, then recline in a colander, right there rinse them quickly with cold water and dry in a napkin. Clear and finely chopped onion, shallots, parsley. Veal pass through a meat grinder, put in a bowl, add half a teahouse tablespoons of chopped salt. onion and parsley. Shuffle everything fork, adding 1 tbsp. a spoonful of cold water. Cut a slice of ham into small pieces, put in minced meat. Beat eggs with sour cream, pour in minced meat, mix everything, put in the refrigerator. We take up again mushrooms. Leave the small ones aside (set aside a few for decorations), medium – cut into 2-4 parts, large into slices. IN for three minutes, fry the mushrooms in a frying pan in a boiling pan vegetable oil along with crushed cloves of garlic, after Why put mushrooms on a napkin – to remove excess ‘of oil. Grease the cake pan. Put the third part of minced meat on the bottom forms, put a layer of mushrooms on top, again a layer of minced meat, not forgetting firmly tighten by hand, then the remaining mushrooms and finish everything minced meat. Once again, tighten, trim, cover the form with foil, place in a water bath and put in a hot oven. After 30 minutes remove the foil from the paste and bake another 15 minutes. Then turn off the oven and leave the paste in it for another 10-15 minutes. Serve chilled. Before serving, dip the mold in very hot water, put a cutting board on top and turn over. When serving decorate the pasta slices laid on a plate with lettuce, small mushrooms.
Enjoy your meal!
