Lorraine Pâté

• Preheat the oven to 180 degrees Celsius
• You will need to prepare for this dish one day before you cook the dish.
• Chop up and mince the meat of veal and pork together. Chop up the onion and shallots into small chunks and mix them together in a medium-sized bowl.
• Add white wine, salt, and bay leaf to the mixture and stir well.
• After that, cover the mix and put it in a refrigerator for 12 hours.
• The next day take out the puff pastry and roll it out onto a 2 mm thick 30 x 20 cm rectangle. Drain the water from the meat mixture, get rid of the bay leaf and spread in a 10 cm wide and 20 cm long strip. First, fold the long sides of the pastry and then the shorter ones.
• Now roll out a 10x 20 cm rectangle shaped piece of the remaining pastry and place it over the previously laid out pastry (you can conjoin the two layers of pastry with water).
• Take the egg yolk in a small bowl and add milk to it. Stir well and then brush the mixture over the pastry.
• Let it chill for 20 to 30 minutes in the refrigerator to stiffen up the pastry in order to be able to make perfect slits with the knife as decoration.
• Bake in the preheated oven for 40- 50 minutes
• Take out, let it cool for 1 – 2 minutes and then serve with green salad.

Trivia

This recipe is included in the oldest cookbook of France in 1392 called Le Viandier by Guillaume Tirel well known as Taillevent.