ReceptnaptárVeal Brain Pâté
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Ingredients
Method
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- Cook the macaroni whole in lightly salted water until just tender, drain, and rinse with cold water so it doesn't stick together.
- Grease a bundt pan or other deep mold generously with butter, sprinkle with breadcrumbs, then line the walls with the macaroni in a honeycomb pattern.
- Fry the pork and veal cubes in hot lard until browned all over, then grind or chop very finely.
- Carefully clean the veal brains: remove the thin membrane and the red veins, then cut into small cubes.
- To the ground meat add the egg yolk, the braised rice, the sour cream, the veal brain cubes, the braised mushrooms, the fried onion, salt and pepper, and finally gently fold in the whole egg and the whipped egg whites.
- Pour the filling into the macaroni-lined mold, press down lightly, and cover with foil.
- Steam (in a larger covered pot standing in water) for about 1 hour, until the center is also cooked through.
- Let it stand for 10 minutes, carefully turn it out, and serve sliced, hot.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
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