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Pate From chestnut And raisin

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

Pate from chestnut and raisin. Roast the chestnut before peeling it, then crush it, add some raisins, make the dough for the pate, add the chestnut and the raisins with some ginger and black pepper, cover it in the pate and bake it; once done, pour some salty boiling meet water into it and some bread insides. You can also use kalach crumbs as well, bake it for half an hour, you may cut a roast goose into four and put it in there as well.


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