400 grams of lamb pâté
1 kg of red onion, finely chopped
2 tablespoons of butter
2 cups (chopped) of parsley
350 ml of red wine
370 ml of raspberry or strawberry gelée
400 grams of lamb pâté
1 kg of red onion, finely chopped
2 tablespoons of butter
2 cups (chopped) of parsley
350 ml of red wine
370 ml of raspberry or strawberry gelée
Cook the onion with the parsley, butter, and red wine for 30 to 40 minutes over low heat
Mix in the pink gelée, stir, let it take on flavor, and cool
Mold the pâté, cover it with the cream, and serve on toast canapés
