For the Parisian pâté, line a baking dish with the shortcrust pastry. Press the sausage mixture out of the skin and knead with mushrooms, tongue and pieces of paprika.
Season with marjoram, celery salt and onion powder. Then pour into the baking dish, folding the edges of the dough over the sides slightly.
Cover with foil and bake in the oven at 220 °C for about 75 minutes.
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