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Tasche di Vitello al Pate

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4 large pieces of Veal (approx 200g each)

350g Sliced Mushrooms
200g Sliced Onions
150g Pate de Foi (liver pate)
30g unsalted Butter
1 tablespoon Balsamic Vinegar
Meat Broth
Port Wine
Sage Leaves 
Olive Oil
Salt & Pepper
N.B. Items in bold are available at all MF outlets.
Fry sliced onion in olive oil. Add vinegar and some broth till cooked through.
Remove from pan. Cook mushrooms in same pan. Add half the onion mixture and salt and pepper to taste.
Flatten veal, spread with pate and mushroom mixture. Fold and hold closed with a toothpick and two sage leaves. Fry in butter for 10 minutes.
Remove from pan. Add broth and rest of pate to pan and reduce to form gravy.
Serve with remaining onions and gravy.
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