How to make a boneless pork paté flavored with spices, cooked, pureed, recipe to spread on small omelettes and sprinkle with dog rose sauce.

Ingredients for 8 people

For the omelette

- 125 g of flour

- 1 egg

- 250 ml of milk

- salt

For the stuffing

- 250 g of boneless pork

- 50 ml of milk

- 60 g of butter

- vegetable broth to taste

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- 1 clove of garlic

- 1/4 onion

- marjoram, sage, bay leaf and chives

- salt and pepper

For the sauce

- 40 g of butter

- 2 bay leaves

- 150 ml of red vermouth

- 30 g of rosehip jam

Preparation of pork paté

In a bowl put the flour, milk, egg and salt, beat the ingredients with a fork then pour the mixture into a pan and cook the omelettes.

In a pan, brown with 30 g of butter, onion, garlic and spices, then add the meat into small pieces and fry them.

Pour the broth and cook for about 15 minutes, at the end add the milk, the remaining 30 g of butter, salt and pepper.

Blend the mixture.

Spread the paté on the omelettes, then roll them up and let them cool well.

Prepare the sauce by browning the bay leaves and the rosehip jam in the butter, then deglaze with the Vermouth and let it boil for a moment.

Leave to cool.

Cut the paté into fairly thin slices and drizzle them with the dog-rose sauce.