A method of preparing
Soak the peas, then boil, evaporate and mash. Soak the bread in milk and then squeeze. Separate egg yolks from whites. Grind egg yolks with half of the fat and mix it together with crumbs. Peel the onion and slice finely. Fry with chopped champignon. Add the mashed peas, mushrooms and onions to yolks and grind all together. Season to taste with salt, marjoram and crushed garlic. Whip the egg whites into a froth and mix with the masses. Lubricate the baking form with fat, sprinkle with crumbs. Move the pate to the form and bake about 30 minutes at 180 (°C). Eat while warm.