No. 1421 — Hot Veal Pâté with Liver Forcemeat
English historical translation of Molokhovets recipe No. 1421 from the 1901 Russian cookbook, retaining original methods and measures.
Prepare pastry No. 1414 or 1416 and liver forcemeat No. 1407.
Remove membranes from 1½ Russian pounds of raw calf's liver, soak with changes of cold water, salt and pepper, fry fully in butter and cool.
Roast 1½ pounds of veal from the kidney end, cool and slice into thin uniform rounds or cut with a sharp round cutter.
Into a pastry-lined pâté mould put alternating layers of liver forcemeat, pieces of liver and veal; finish with forcemeat.
Cover with a round of pastry, brush edges with egg and seal neatly; add pastry decorations and a small steam vent. Brush with egg and butter, cover with buttered paper, tie to the mould and bake hot for about an hour.
Cut off the top and pour in one glass of sauce made from roast-beef and veal drippings that were chilled briefly to remove fat.
Replace the lid, transfer to a platter and serve more of the same sauce separately.