Ingredients

- 1 kilogram minced veal
- 4 shallots finely sliced
- Bunch of fresh parsley
- 150 grams of FROMAGE CHIMAY GRAND CLASSIQUE
- 2 eggs
- 100 grams of bread crumbs

Preparation

- Remove the rind from the FROMAGE CHIMAY GRAND CLASSIQUE and cut it into cubes.
- Mix the rest of the ingredients in a bowl and add the FROMAGE CHIMAY GRAND CLASSIQUE.
- Place in a mould and cook for approximately 40 minutes in an oven pre-heated to 180°C.
- Leave to cool and cut into slices.

Comments

Ideally served with a very fresh Chimay trappist beer.

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