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veal In Pate

This is an excerpt from The Prince of Transylvania's Court Cookbook
(Hungary, 16th c.)
The original source can be found at

Veal in pate. Take out the veal's thighs and its bottom, make hard pasta in hot water, and add some salt to the water; use rolling pin on the pasta and the veal thighs, add some salt, black pepper, put it on the pasta, and put some thin slice of bacons to the meat. Don't poach or bake the veal thigh, because it is time to make the pate. Pour clean water into a pot, put feathers into it, add some rosemary to the veal thigh so that it'll have a pleasant smell, slice some lemon, put the pasta on the veal thigh, but add some water to the lower pasta, else they might get stuck, Use rolling pin on the pastas. Add some saffron to two or three egg yolks, and paint it; if you have no baking sheet, you can cook it in the furnace as well; but it must be served when hot. When they remove the lid, the house shall have a pleasant smell.


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