Veal Pâté (Ternera en Fiambre)
Origin: Madrid, Spain
Source: Anonymous, 1920
Ingredients
- veal (ternera)
- jamón (cured ham)
- spices
- white wine
Instructions
- Mince the veal and jamón (cured ham) together finely. Mix in spices and white wine to form a paste. Shape the mixture into a roll and place it in a low, wide baking pan (tartera baja). Bake in the oven until cooked through. Once done, remove from heat and let cool slightly, then slice into thin rounds to serve.