ReceptnaptárRice Pâté
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Ingredients
Method
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- Bring the water to the boil, salt it, season with a pinch of white pepper, add the rice and the butter.
- Cook over low heat, covered, for about 15-18 minutes, until the rice is soft and holds together densely.
- Spread the hot rice onto a buttered baking sheet about 1.5 cm thick, and let it cool completely.
- Once cool, cut out small discs with a round cutter.
- Coat the discs in flour, beaten egg, then breadcrumbs, and fry in hot lard until golden on both sides.
- Meanwhile make the filling: briefly fry the finely chopped goose liver (or ham) in butter, add the broth and the cream, simmer for 2-3 minutes, season with salt and pepper.
- Make a dent in or halve the still-warm fried rice discs, and fill them with the goose liver or ham ragout.
- Arrange on a platter, keep warm in the oven, and serve immediately.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
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