It’s getting leisurely cooler and at this time of year it’s fun to make heartier, heartier dishes. Jean Marie Dumaine recommends a little something very classic from France. A paté – a pâté – which is a meat or possibly fish dish that you bake in dough. Every region in France has its paté specialty. Our recipe today comes from the Nancy region – it is the Paté Lorrain, the Lorraine paté. It tastes best with veal and pork, with puff pastry on the outside. It can be served cooled or warm, baked in the oven with a nice Vogerlsalat it is a classic starter for a tasty country meal.
Cut the meat into thin strips, dice the shallots very finely and mix everything together in a baking dish with the white wine, salt, parsley, white wine and pepper in detail, cover and marinate in the refrigerator for 24 hours.
Preheat the oven to 200 °C. Mix the yolks with a tablespoon of cold water, a little bit of salt and sugar. Defrost the (six) rectangular sheets of dough, then spread three of each on a floured surface lengthwise so that the narrow edges overlap by about a centimeter, thus creating an elongated strip. Brush the overlapping edges thinly with the egg yolk at the top and bottom and press them smooth so that they stick together side by side. Cut the dough sheet for the base to 10 cm width a
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