1 lb veal steak
1 lb pork loin
1 shallot, finely chopped
1 garlic clove, minced
3/4 tsp salt
1/4 tsp pepper
1 bouquet garni, * see note
A Recipe for
Vealette's Pate
The greatest delight the fields and woods minister is the suggestion of an occult relation between man and the vegetable. I am not alone and unacknowledged. They nod to me and I to them. |
| Ralph Waldo Emerson |
The story of barbecue is the story of America: Settlers arrive on great unspoiled continent, discover wondrous riches, set them on fire and eat them. |
| Vince Staten |
This special feeling towards fruit, its glory and abundance, is I would say universal.... We respond to strawberry fields or cherry orchards with a delight that a cabbage patch or even an elegant vegetable garden cannot provoke. |
| Jane Grigson |
This Recipe for Vealette's Pate is one of thousands in the Recipes-to-go Meat Cookbook.
Those who forget the pasta are condemned to reheat it. |
| Author Unknown |
If you enjoy this Vealette's Pate Recipe - you should enjoy the recipe collections you can find on the websites below:
Bread and butter, devoid of charm in the drawing-room, is ambrosia eating under a tree. |
| Elizabeth Russell |
A bagel is a doughnut with the sin removed. |
| George Rosenbaum |
This is a recipe for Vealette's Pate from the recipe cookbook of Recipes-to-go (Meat)
The seven deadly sins ... Food, clothing, firing, rent, taxes, respectability and children. Nothing can lift those seven milestones from man's neck but money; and the spirit cannot soar until the milestones are lifted. |
| George Bernard Shaw |
“Happy and successful cooking doesn't rely only on know-how; it comes from the heart, makes great demands on the palate and needs enthusiasm and a deep love of food to bring it to life.” |
| Georges Blanc, Ma Cuisine des Saisons |
As a child my family's menu consisted of two choices: take it or leave it. |
| Buddy Hackett |
“Happy and successful cooking doesn't rely only on know-how; it comes from the heart, makes great demands on the palate and needs enthusiasm and a deep love of food to bring it to life.” |
| Georges Blanc, Ma Cuisine des Saisons |
He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise. |
| Henry David Thoreau |
Food Tip |
* 2 sprigs of parsley, 1/2 bay leaf, 1/4 t. thyme, wrapped in a
cheesecloth and tied with string.
Have the butcher grind the meat very coarsely. Add shallot, garlic,
salt and pepper. Mix well and pack into pate mold, rounding the top
so that the fat will collect on the sides during cooking. Lay bouquet
garni on side of mold and bake at 375 F for 1 hour. Test with a
knife. If done, knife will come out clean. Unmold and serve cold.
Serves 6.
Serves: 6
Vealette's Pate Recipe brought to you by Recipes To-Go