French classics: meatloaf with eggs (pâté des oeufs)
A variation on the bird’s nest, a meatball filled with a hard-boiled egg, is the French classic Paté des oeufs, or in Dutch: meatloaf with eggs. Tasty, original and a flavor bomb, this dish is therefore not out of place with any cold buffet, or as an aperitif. Although it can also be eaten perfectly warm with a creamy puree or with fresh fries.
Pate is a food preparation, derived from the word “pastry shop”, which is often mistaken to us as dealing exclusively with baked sweets. Pâté usually contains liver and as liver is a product that spoils quickly, it was soon realized that by processing it and cooking it in pâté form, it would keep longer. The liver can possibly be omitted and then one can still speak of a pate.
The term bird’s nest owes its name to the Chinese cuisine, where real bird’s nests of a certain swallow / vulture species are eaten. Such a real bird’s nest is a remarkable item to have on the menu, to say the least. The redder they look, the more valuable they are. This redness has something to do with the presence of blood of the bird in question and the price of such a litter quickly rises to several hundred euros.
In our regions, the term bird’s nest has a completely different meaning, with us it refers to a minced meat mixture with a hard-boiled egg in the middle that is often prepared in the deep fryer. By the way, compared to the Asian variant, it is a bit more democratic in price …
Ingredients (serves 4):
- 7 eggs (boiled for 6 minutes)
- 500 grams of minced meat
- 1 tablespoon of butter
- 1 tablespoon of chopped parsley
- 100 grams of shredded bacon
- 1 chopped onion
- 1 clove of crushed garlic
- 2 tablespoons of curry
- 1 egg
- 5 tablespoons of sherry
- ½ cup of sour cream
- pinch of nutmeg and thyme powder
- salt pepper
- 2 tablespoons of flour
- 100 grams of thin slices of bacon
- 2 bay leaves
- lettuce leaves
- 1 hour preparation time
- 24 hours cooling time
- Melt the butter in a frying pan and fry the bacon and onion chips in it until translucent. Then put this mixture in a large bowl.
- Add minced meat, garlic, curry, egg, sherry, sour cream, nutmeg, thyme, pepper, salt, parsley and flour.
- Mix the whole well so that a solid, firm and homogeneous mass is obtained. If necessary, season with salt and pepper.
- Line an oblong pate or cake tin (with the capacity of about 1 ½ liters), with the slices of bacon.
- Make sure that the bacon slices cover the entire inside and that they are above the mold.
- Put a thin layer of minced meat on the bottom, which is covered with the bacon.
- Arrange in the middle lengthwise, three peeled eggs head to tail and fill all gaps with ground beef and press firmly.
- Cover the eggs with a thin layer of minced meat and place 4 eggs in the middle lengthwise, head to tail.
- Fill the gaps again with minced meat, press firmly and cover the eggs with the remaining minced meat.
- Cover the top of the pressed minced meat with slices of bacon and fold the strips of bacon protruding along the edge towards the center.
- Cover with 2 bay leaves.
- Cover the mold with aluminum foil or with the corresponding lid.
- Poke holes in the foil so that air and vapor can escape during baking.
- Place the tin in the oven for 1 ¼ hours in a roasting tin with a base of water in a preheated oven (200 ° C).
- Then let the mold with pâté cool down quickly and place it in the refrigerator for 24 hours to infuse and strengthen.
- The next day, hold the mold in hot water for a while and pour the pâté on a shelf.
- Cut into slices about 1 centimeter thick with a sharp knife.
- Arrange the slices overlapping on a meat dish.
- Place freshly washed lettuce leaves all around. Serve with bread, French bread or appetizer toast or serve on a cold buffet.
- If the pâté is cut small, into cubes or cubes, it can be served with skewers as snacks.
- 250 grams of ground chicken meat with 250 grams of ground chicken livers can also be used instead of minced meat.