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- 300 GRAM FLOUR
- 70 GRAM SUGAR
- 75 GRAM BUTTER
- 500 GRAM SAUSAGE MEAT
- 10 EGGS, boiled and cut in quarters
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- 300 GRAM HAM, chopped
- 250 GRAM FLOUR
- 70 GRAM BUTTER, melted
- 2 TBSP OIL
- 100 GRAM CHEESE, GRATED
- 1 SWEET PEPPER, chopped
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Make a pastry of flour,
butter, sugar, a pinch of salt and 1 dl water. Cover the bottom of a
dish with 2/3 of this pastry. On this pastry, lay the meat, and then
the eggs. Cover with the rest of the pastry. Bake in the oven at 150
degrees for 1 hour.
Pate de Paques is a recipe from Berry in the center
of France. Serve as a starter or as a main course with salad and a glass
of white Loire wine.
See also delicious recipes for regular
paté,
farmers paté,
paté from Maastricht and
liver paté.
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Make a dough of flour,
50 gram butter, oil and 1 dl water. Roll it out in a rectangle. Mix
the ham, cheese and sweet pepper and put the mixture in the middle of
the rectangle. Fold the sides over the filling, thus creating a strudel.
Put the strudel on a baking tray with the seam side down; bake 10 minutes
at 200 degrees, reduce the heat to 170 degrees and bake 30 minutes more.
On 28
December 1895 the
German physicist
Wilhelm
Röntgen
publishes a paper on the finding of a new radiation,
which would later be known as X-rays.
Click on culinary calendar for
Links between cooking and worldwide history.
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