No. 1428 — Potato and Beef Pâté
English historical translation of Molokhovets recipe No. 1428 from the 1901 Russian cookbook, retaining original methods and measures.
Cut three Russian pounds of tender beef into thin slices and pound well with a wooden pestle.
Slice potatoes boiled in salted water. Butter and breadcrumb a deep serving dish, scatter with chopped onion and layer beef seasoned with salt, pepper and ground cloves.
Add more onion and a layer of potato slices twice as thick, dotted with butter; then repeat with beef.
Soak a French roll in milk, mash it well with three eggs and salt, and spread over the whole dish.
Brush with butter, sprinkle with breadcrumbs mixed with cheese and bake in a fairly hot oven.
To provide
3 Russian pounds beef A full plate of raw potatoes 2–3 onions and 3–5 cloves | ⅜ pound butter and 6–8 rusks 1 French roll and 3 eggs 1 glass milk and 1 spoonful cheese |