No. 1425 — Domestic Duck Pâté
English historical translation of Molokhovets recipe No. 1425 from the 1901 Russian cookbook, retaining original methods and measures.
Clean and portion a duck, salt, season with pepper and four or five cloves, add a little broth or water and chopped roots, and braise covered until done. Let cool.
Prepare liver-and-veal forcemeat from half a calf's liver and veal as in No. 1406.
On a serving dish arrange alternating layers of forcemeat and duck, finish with forcemeat, cover with pastry and brush with egg beaten with half a spoonful of water.
Bake for about an hour. Just before serving cut the pastry lid and pour in duck cooking juices seasoned with lemon or pickled champignons, some flour and two spoonfuls of sherry.
Serve remaining sauce separately.
To provide
1 duck and ¼ teaspoon pepper 4–5 cloves, 1 carrot and 1 leek 1 parsley root, 1 celery root and 1 onion ½ calf's liver and ½ Russian pound bacon ½ French white loaf | ½ Russian pound veal 4–5 eggs, 1–2 spoonfuls butter and ½ lemon Or 4 pickled champignons 1 spoonful flour Pastry separately |