No. 1426 — Turkish-Style Lamb Pâté
English historical translation of Molokhovets recipe No. 1426 from the 1901 Russian cookbook, retaining original methods and measures.
Salt two Russian pounds of boneless fatty mutton and boil until tender with roots, spices and half a pound of smoked ham.
Remove the meat, strain and partly cool the stock and skim fat. Add butter, boil, stir in one glass of rice and cook covered until fluffy; season with nutmeg.
Butter a dish and sprinkle with rusks. Cut the ham into short strips and combine with the rice.
Arrange alternate layers of rice and pieces of lamb, smoothing the surface. Brush the dish edge with egg, cover with pastry and bake.
For sauce boil two and a half glasses of the lamb-and-ham stock with a spoonful of flour. Pour one glass into the pâté just before serving.
Serve the rest with lemon slices or capers, and optional sherry.
Prepare puff pastry No. 303 or another pastry separately; soak the ham first if excessively salty.
To provide
2 Russian pounds boneless mutton ½ Russian pound ham and 1 carrot 1 parsley root, 1 celery root and 1 leek 1 onion and 10–15 allspice berries | 1 bay leaf and 1 glass rice ½ Russian pound butter, nutmeg and 2 rusks 1 spoonful flour and ¼ lemon Or 1 spoonful capers |