No. 1423 — Hot Game Pâté
English historical translation of Molokhovets recipe No. 1423 from the 1901 Russian cookbook, retaining original methods and measures.
Prepare hot pâté from partridge, hazel grouse, capercaillie, small game birds or similar game in the manner of the cold pâté No. 1430, except that the game is not roasted fully.
Line the mould with raw pastry; layer forcemeat, game and thinly chopped truffles previously boiled in Madeira, repeating until full.
Cover with a pastry lid, brush with egg, tie buttered paper over it and bake in a hot oven.
When ready, open the lid and pour in one to one and a half glasses of sauce from the game roasting juices with added broth and lemon.
Offer separately French truffle sauce No. 471, concentrated sauce No. 470, brown truffle sauce No. 407 or red-wine brown sauce No. 408.
To provide
4–5 hazel grouse or 3 partridges Or 3 pigeons or 1 capercaillie Or 12–16 small game birds and ¼ pound bacon ½ Russian pound butter and 2 spoonfuls Madeira | 2 spoonfuls Parmesan Salt, pepper and 1 egg 3–4 truffles and ¼ lemon Pastry separately |