No. 1420 — Hot Pâté of Chicken, Capon or Turkey
English historical translation of Molokhovets recipe No. 1420 from the 1901 Russian cookbook, retaining original methods and measures.
Clean two small chickens, one fattened capon or a small turkey and roast almost done in two spoonfuls of butter.
Cool and cut breast fillets into thin slices and uniform squares. Mince remaining meat from legs, wings and trimmings and pound in a mortar.
Add crumb of a five-kopeck French roll soaked in a glass of milk or thick cream, ⅛ Russian pound of butter, two eggs, salt and nutmeg. Pound well and rub through a sieve.
Prepare pastry and line a pâté mould as in No. 1402. Layer forcemeat, fillets, optionally sliced truffles boiled in Madeira, then repeat. Cover with pastry and cut a small steam vent.
Bake in a hot oven for about forty-five minutes in the period method.
Meanwhile break up roasted poultry bones and boil with pan drippings and about 1½ glasses of stock, rinsing the roasting vessel with the broth. Add the truffle wine, concentrated dry stock and a little lemon juice if desired; strain.
Cut a hole in the finished pâté, pour in one to one and a half glasses of the hot sauce and serve immediately.
To provide
One domestic bird weighing 3 Russian pounds ¼ pound butter For stuffing: One five-kopeck French roll ¼ pound butter and 2 eggs 1 glass milk and 1 spoonful butter ¾ glass thick cream | Nutmeg and salt 2–3 spoonfuls chopped truffles For sauce: ¼ glass white table wine and ¼ lemon Optional concentrated dry stock Pastry ingredients separately |