No. 1402 — Pastry Mould for Closed Hot Pâtés
English historical translation of Molokhovets recipe No. 1402 from the 1901 Russian cookbook, retaining original methods and measures.
A pâté intended to be served hot is made with a pastry lid. Choose one of the doughs described below except rye pastry, reserving one fifth for the lid and ornaments.
Roll the rest not too thin, about the thickness of two blunt knife backs.
Butter the inside of a removable copper pâté mould and a sheet beneath, then chill. When both dough and butter firm, loosely lower pastry into the mould, pressing into the sides and decoration without stretching it.
Fill in layers with forcemeat and game or another filling. Cover with a pastry circle, brush edges with egg and seal.
Decorate with pastry leaves or patterns, make a centre opening with a pastry rosette and an extra small steam hole beside it so that the crust does not grow soggy.
Chill, then about an hour and a half before serving brush with egg and butter and bake in a hot oven for three quarters of an hour to an hour, as described historically.
Cool slightly, remove mould supports and the mould, and slide onto a dish.
Cut along the edge of the pastry lid, remove it, pour strong hot sauce over the filling and replace the lid. Offer more sauce separately.