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(Pasztet Z Cielęciny)

Veal Pâté
(Pasztet Z Cielęciny)


3 lb (1˝ kg) veal (shoulder, neck, kidneys)
1 lb (500 g) bacon
2 bouillon cubes
1 lb (500 g) veal liver
2 bread rolls
3 eggs
1 onion
˝ ounce (15 g) dried mushrooms
Dried herbs and spices: bay leaf, thyme, nutmeg
Salt and pepper


1.   Clean and chop the veal and bacon and cook on low heat in a pot of water, along with the two bouillon cubes and dried mushrooms. You can optionally add in some soup vegetables, like carrots, parsley, and onion. After about 90 minutes, when the meat is soft, take it out and clean off any bones from the meat.

2.   Use 1 cup of the leftover stock and sauté the liver, which has been cleaned and sliced into strips, and diced onion, on medium heat for about 10 minutes.

3.   Soak the bread rolls in another cup of the leftover stock.

4.   Combine the veal, liver, and bread and mix in a food processor. Mix in raw eggs, herbs, salt, and pepper.

5.   Grease a loaf pan and place the meat pâté inside. It should fill about ¾ of the pan.

6.   Bake in the oven at 400°F (200°C) for about 1 hour. This meat pâté can be made from various meats like duck, rabbit or pork. 

Sandwich Idea - Spread the veal pâté on a piece of bread, spread some fresh cucumber slices on top, and eat with a side of vegetable salad.

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