Pâté Berrichon with Eggs
Cuisine of Centre/Loire Valley, France
Preparation Time: 30 minutes Ingredients: - 1 pound (500 g) veal |
Preparation:
Chop, salt and pepper the meats.
Roll out the dough into a large rectangle.
Add the stuffing and the halved hardboiled eggs, round side up.
Cover it with another, smaller rectangle.
Fold the sides over after wetting them with a little water to make them stick.
Make slits between the eggs to allow vapor to escape as it cooks.
Brush with egg, and cook in a 375°F (190°C) oven approximately one hour.
Serve cold.Serve 6
Courtesy of French Government Tourist Office
 The Loire Valley & Paris |
 Paris & Nice |