Fried "French" with homemade pate
It will soon be the fourth year since my mother-in-law left us, at the age of one hundred, and today I have "revived" another old recipe, which she wrote in her book between 1920 and 1925. Everything was prepared according to that original recipe with only one modification: instead of buns, I used "French" bread. These unusual "breadcrumbs" pleasantly surprised me, so I'm happy to publish this recipe from the last century ………
Preparation steps
- An integral part of this old recipe is the preparation of homemade pate, which tastes reminiscent of the once famous "šmirvuršt". The part of the pate that remains after preparing these "breadcrumbs" will also be consumed with pleasure.
- Pork liver cut into smaller pieces. Put the chopped onion in warm oil, add a little salt and simmer until it becomes glassy. Add the liver and one to two cloves of garlic and bake them until done and leave to cool. Put the liver, one hard-boiled egg, butter, parsley, salt and pepper in the mixer .......
- ..... so mix everything into a smooth mass.
- Cut the French bread into slices, spread one slice a little thicker and combine it with the other.
- Dip two slices of bread combined in this way into milk, then roll them in flour, then dip them in beaten egg and fry them in deep fat.
- Fry on both sides until golden yellow .......
- ....... so serve
Serving
Serve these unusual "breadcrumbs" with one of the seasonal salads, and today I served it with a salad of green and red radishes with grated carrots and chicory.
