• 300 GRAM FLOUR
• 70 GRAM SUGAR
• 75 GRAM BUTTER
• 500 GRAM SAUSAGE MEAT
• 10 EGGS, boiled and cut in quarters

• 300 GRAM HAM, chopped
• 250 GRAM FLOUR
• 70 GRAM BUTTER, melted
• 2 TBSP OIL
• 100 GRAM CHEESE, GRATED
• 1 SWEET PEPPER, chopped

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.

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.

See also recipes for Tiroler strudel, apfel strudel, strudel di mele, and minced beef strudel.

This is a recipe from Germany. 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 more links between cooking and worldwide history.