No. 1424 — Hot Hare Pâté
English historical translation of Molokhovets recipe No. 1424 from the 1901 Russian cookbook, retaining original methods and measures.
Clean and lard one hare with ¼ Russian pound of bacon; roast almost done with two spoonfuls of butter as in No. 990.
Cool, slice and, for formal serving, cut uniform small rounds. Mince the remaining meat and scraps, pound and sieve.
Add scrambled eggs made from five eggs, ⅛ Russian pound of cheese, ¼ pound of butter and a little nutmeg; mix well.
Butter a pâté mould, line with pastry and alternate layers of forcemeat, hare rounds and optional truffles chopped and boiled in Madeira. Finish with forcemeat.
Cover with pastry, brush edges and top with egg, cover with paper and bake about forty-five minutes.
Cut away the top and pour in a glass of sauce made by boiling roasted hare bones with pan juices, broth, game-stock concentrate, Madeira and lemon juice.
Offer truffle sauce No. 471, strong sauce No. 470, truffle brown sauce No. 407 or red-wine sauce No. 408 separately.
To provide
1 hare and ¼ Russian pound bacon 2 spoonfuls butter For forcemeat: 5 eggs and ⅛ Russian pound cheese ⅛ Russian pound butter and nutmeg 4–6 truffles | For sauce: Roasted bones and concentrated game stock Hare roasting juices ½ lemon and 2–4 teaspoons Madeira Pastry separately |