No. 1422 — Simple Veal Pâté
English historical translation of Molokhovets recipe No. 1422 from the 1901 Russian cookbook, retaining original methods and measures.
Slice 1½ Russian pounds of leftover roast veal into small thin pieces.
Fry half a calf's liver with bacon slices and carrot, parsley, celery, onion, bay leaves and allspice.
Cut half the cooked liver into thin slices; cool and grate the other half, mixing with the root vegetables, bacon and half a French roll soaked in milk.
Pound and sieve, add half a glass of cleaned, scalded dried currants, one to three eggs and salt.
Arrange the pâté in layers in a pastry mould, cover and bake as described in No. 1404.
To provide
1½ Russian pounds of veal ½ calf's liver 1 carrot and 1 parsley root 1 celery root and 1 onion 1–2 bay leaves | 5 allspice berries ½ French roll and ½ glass milk 1–3 eggs and 2 spoonfuls butter ½ glass dried currants Pastry separately |