Pate with mushrooms
750 g of various mushrooms (chanterelles, white, boletus).
500 g veal, a slice of raw ham,
2 medium shallots
a bunch of parsley, a bunch of chives, 2 eggs,
100 g sour cream, 2 tbsp. tablespoons of vegetable oil
lettuce, salt, pepper.
On the eve, trim the roots of the mushrooms with soil, clean them of blades of grass, but
do not wash. In a large saucepan, boil salted water, dip it into it
whole mushrooms. Let them boil for 2 minutes, then fold over
colander, immediately rinse them quickly with cold water and dry in a napkin.
Peel and finely chop the chives, shallots, parsley. Veal
mince, put in a bowl, add half a teaspoon
fine salt, chopped. onions and parsley. Stir everything with a fork, adding
1 tbsp. a spoonful of cold water. Cut a slice of ham into small pieces,
put in minced meat. Beat eggs with sour cream, pour into minced meat, mix everything,
put in the refrigerator.
Tackling the mushrooms again. Leave small ones whole (put aside a few
pieces for decoration), medium - cut into 2-4 pieces, large into
slices. For three minutes, fry the mushrooms in a pan in a boiling
vegetable oil together with crushed cloves of garlic, after which
put mushrooms on a napkin - to remove excess' oil.
Grease the cake pan. Put the third part of the minced meat on the bottom
forms, put a layer of mushrooms on top, again a layer of minced meat, not forgetting
compact well with your hand, then the rest of the mushrooms and finish everything
minced meat. Once again, compact everything, trim, cover the form with foil,
place in a water bath and put in a hot oven.
After 30 minutes, remove the foil from the pate and bake for another 15 minutes. Then
turn off the oven and leave the pate in it for another 10-15 minutes. Serve
Before serving, dip the mold in very hot water, put on top
cutting board and turn over. When serving, garnish with the paté slices,
laid on a plate, lettuce leaves, small mushrooms.