Lucerne Chügelipastete Grandmother’s Style

Fry the veal lamb meat, which must be cut into cubes, like veal hors d’oeuvres and make in brown sauce. Meanwhile, squeeze small balls from the sausages into boiling soup. Pull briefly. Saute the cleaned and perhaps chopped mushrooms in a tiny bit of butter and white wine until soft.

When the soup is ready, mix all the ingredients and let it rest for at least half a day. Before serving, heat butter in a frying pan, add a heaped teaspoon of sugar and let it brown. To deglaze, use the cup with the pickled grapes. Quickly pour everything over the prepared meat mixture.

Warm up the pie house for a long time (about 20 min. at 125 degrees ) and then fill it with the mass and bring it to the table on the spot.

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