Ingredients
- 7 egg yolks
- 1 1/4 broth through a stainer
- 1 egg
- 850 gr pork shoulder
- 200 gr flour
- 180 ml cream
- 180 gr raisins
- 160 gr butter
- 160 gr dates
- 50 gr sugar
- 32 gr pistachios
- 30 ml water (cold)
- 5 gr ginger
- 4 gr salt
- 3 gr parsley
- 3 gr salt
- 2 gr nutmeg
- 1 gr sage
- 1 gr saffron mixed (into)
rest of the ingridients with a wirewisk together. Mix into meatmix. 4. Roll out the dough and line two cakepans with it(line with waxpaper and fill with dry beans to prevent bubbles). 5. In preheated 190 C oven bake the dough about 10 minutes, untill it is firm but still pale. 5. Add the meatmix into pans and bake another 40 min. at 190 C. 6. The finished meatcakes need to stand 5 minutes before serving. By Oskar Marti from"Ein Poet am Herd", "Winter in der Kueche" Hallwag 1993. Translated by Brigitte Sealing Cyberealm BBS Watertown NY 315-786-1120
