No. 1404 — Simple Pastry Cover for Pâtés Served on a Dish
English historical translation of Molokhovets recipe No. 1404 from the 1901 Russian cookbook, retaining original methods and measures.
Prepare puff, rich or short pastry and roll it thin, about the thickness of two blunt knife backs.
Turn a nickel-plated, silver or enamel dish over the pastry, cut around it and remove the dish.
Dust the dough lightly with flour, fold in half, dust again and fold in quarters. Cut the edges attractively with a knife or pastry cutter.
Cover the mound of pâté filling on the serving dish with this pastry.
Cut the remaining dough into even strips about one and a half fingers wide. Brush the edge of the serving dish with egg, press the covering pastry down, decorate with strips and tie a pastry rosette at the centre.
Brush carefully with egg beaten with butter and water and bake in a hot oven.
To serve, cut open the middle of the crust and offer hot sauce, with additional sauce separately.