Recipes > Appetizers > Swiss Pates

Swiss Pates


  • cold roast veal, fowl, or lamb
  • half a stale loaf
  • sweet herbs or parsley
  • 1 egg
  • 1 gill melted butter
  • pepper and salt
  • hot fat


Mince the meat very finely, season with any forcemeat that may be left, or else some grated lemon peel, parsley and sweet herbs, pepper and salt. Make one gill of melted butter by recipe given elsewhere, stir in the meat and let it simmer for a few minutes; cut some slices of bread about an inch and a half thick, stamp them out with a round cutter about two inches across. Remove the centre for about half way through with a smaller cutter, brush them over with a raw egg beaten up, and cover them with fine crumbs. Fry in hot fat till a good colour, drain away the fat from them on kitchen paper. Fill these with the mince, garnish with sprigs of parsley, and serve.

Time: 5 minutes.


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The Art of Living in Australia (1893).

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