Veal pate
A tender, creamy mass of veal, onion, carrot and butter for spreading on bread, toast and crackers.
Veal pate is a tender, creamy mass of boiled or fried veal (often with veal liver), onion, carrot, butter and spices, smooth, pale, with a delicate meaty taste. It is spread on bread, toast and crackers, served on appetizer platters with cornichons and lingonberry sauce, and added to tartlets and vol-au-vents.
Calories, proteins, fats and carbohydrates per 100 g of product
Veal pate, Raw: Calories 319.0 kcal, Proteins 14.2 grams, Fats 28.0 grams, Carbohydrates 1.5 grams per 100 g of product.
Recipes with this ingredient
Czech breakfast is a simple yet exquisite way to start the day, immersing oneself in the atmosphere of cozy Prague morning cafes. The dish's base consists of crispy toasted bread, which becomes the perfect foundation for a delicate veal pâté. This delicate meat flavor is complemented by juicy slices of fresh tomato, creating a harmonious blend of textures. The finishing touch is herbs that add freshness and sophistication to the taste. The sandwiches are served with aromatic freshly brewed coffee, perfectly highlighting their rich flavor. This dish is not only nutritious but also embodies the spirit of Czech cuisine—restrained simplicity and delightful balance of flavors. An excellent choice for a quick and tasty breakfast that can provide a boost of energy and pleasure from the very morning.
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