Easter meat cake

Name: Easter meat cake
Yield: 1
Ingredients: 200 g tripped chop of Kasseler; 200 g Pork shoulder; 200 g Breast of veal; 3/4 l Vegetable broth (instant); 6 Bread roll; 2 Federation Parsley; 6 Eggs; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Fat and breadcrumbs; 7-10 Tbsp Tomato and parsley

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

Ingredients

Servings: 1

200 g tripped chop of Kasseler
200 g Pork shoulder
200 g Breast of veal
3/4 l Vegetable broth (instant)
6 Bread roll
2 Federation Parsley
6 Eggs
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Fat and breadcrumbs
7-10 Tbsp Tomato and parsley

Directions

1
Wash the meat and cook in the boiling broth for about 40 minutes. Finely dice rolls. Wash parsley and chop finely. Remove meat from the stock and let it cool down. Soak the rolls in 1/2 litre stock. Cut meat into pieces. Knead with eggs, parsley and rolls.
2
Season with salt and pepper. Pour the mixture into a greased and breadcrumbed box form (1.5 litre capacity) and bake in a preheated oven (electric cooker: 200 °C/ gas: level 3) for 60-70 minutes. Let the cake cool down, turn it over and arrange it on a plate. Serve garnished with tomato wedges and parsley. Serve with mustard. Results in approx. 18 pieces
3
Preparation time approx. 2 hours (without waiting time)