Fraternity-Testvériség, 2010 (88. évfolyam, 1-4. szám)

2010-01-01 / 1. szám

Fraternity i Testvériség

Part III

The Hungarian Chefs Corner

Chef Lazar Kovács

Veal Paté with Dried Fruits

Ingredients for four

(preparation time: 45 minutes)

10.5 oz ground veal 3 pieces of slim spring onion

3.5 oz butter

2 eggs

3 oz dried red cranberries 1/2 tsp ground black pepper

1 tsp salt

2 cloves of garlic (finely minced)

7 oz prunes

Mix ground meat with eggs, minced garlic, pepper, salt, dried red cranberries and melted butter. Mix it well by hand, then leave in fridge for 10 minutes (see illustration).

Cut prunes in half, then place them next to each other. Place slim spring onions in lieu of prune seeds. Then close back prunes.

Take seasoned meat out of fridge. Place it on aluminum foil sheets longitudinally.

Place filled prunes in the middle of meat, then roll up aluminum foil sheets. Twist both ends of aluminum foil tube counterwise (see illustration) until a hard aluminum foil cylinder is produced.

Bring beef broth to boil in pan; then place aluminum foil cylinders with meat in broth. Simmer for 35 minutes under lid. Take out, drain, then chill in fridge. Serve sliced with ginger apple salad.

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