No. 1419 — Capón or Fattened Turkey Pâté with Veal Forcemeat
English historical translation of Molokhovets recipe No. 1419 from the 1901 Russian cookbook, retaining original methods and measures.
Clean one large capon or half a large fat turkey, salt, cut into small portions and brown in a saucepan with bay leaf, pepper, lemon zest, parsley, onion and two spoonfuls of butter.
Add one glass of water, half a glass of wine and two spoonfuls of vinegar and braise covered until tender; take out the poultry and strain the juices.
For forcemeat trim the sinews from 1½ Russian pounds of fatty veal shoulder, mince finely and mix with half an onion fried in butter, ¼ pound scraped smoked bacon, half a stale grated roll and four or five minced anchovies.
Pound in a mortar with two or three spoonfuls of chopped truffles or one spoonful of capers, allspice, nutmeg and three to five yolks.
Line a pâté mould with pastry. Layer forcemeat and capon or turkey to the top, cover with pastry, seal with egg white and bake about an hour.
Lift the lid, add cooking sauce with five or six additional minced anchovies or truffles boiled in Madeira, and boil. Serve remaining sauce separately.
Alternatively offer sauce No. 471 or No. 440.
To provide
1 capon or ½ fat turkey Bay leaf and pepper Lemon zest and parsley 1 onion and ¼ Russian pound butter ½ glass of wine and vinegar For forcemeat: 2–3 spoonfuls chopped truffles | Or 1 spoonful capers Allspice and nutmeg 1½ Russian pounds veal and ½ onion 1 spoonful butter and ¼ pound smoked bacon ½ French white roll 4–5 anchovies and 3–5 yolks Pastry separately |