Meat Pie

The meat is stewed in fat together with sliced vegetables and onion. Boil the eggs and grind them together with the meat twice through a meat grinder. Cream the butter, add it to the meat, season with pepper and mustard and mix thoroughly. An oblong mold is rinsed with water, the pâté is pressed into it and placed in a cold place for a few hours, then covered twice with aspic. The pâté can be offered cut into slices or spread on bread. Meat pâté can also be prepared from cooked leftover roast or meat.

Our tip: use bacon with a subtle smoky note!

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