Tongue Pate (Pashtet iz yazika)
July 10th, 2008 by driver
2 eggs, hardboiled
200 g. cooked tongue
50 g. butter
3 tablespoons single cream
1 tablespoon finely chopped dill
1 tablespoon brandy
Salt and pepper, to taste
Cut the tongue into small pieces and soften the butter. Put the tongue, butter and chopped eggs into a bowl and bind together, then add the cream, dill and brandy.
Season to taste.
Refrigerate for 1 - 2 hours until firm.
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