No. 1429 — Goose Liver Pâté with Chicken Forcemeat
English historical translation of Molokhovets recipe No. 1429 from the 1901 Russian cookbook, retaining original methods and measures.
Soak four or five fresh goose livers in warm milk for about six hours. Remove and lard with ⅛ Russian pound of bacon strips and two or three anchovies.
Cover with half a glass of hot olive oil and lemon juice and leave for two hours according to the original.
For stuffing scrape the breast fillets of two young chickens; mince half a pound of bacon, half a handful of shallots, five or six champignons and ¼ pound smoked ham, and pound with the chicken.
Season with salt, pepper and mace. Melt ¼ Russian pound butter, stir two eggs and two yolks with salt over heat to make a soft scramble and mix with the forcemeat and one or two spoonfuls of stock.
Prepare a pastry mould as in No. 1408. Coat inside with about one third glass of thick sour cream and grated Parmesan or Swiss cheese.
Place half the forcemeat in the shell, layer goose livers, pour over their marinade, spread another half glass of sour cream, add remaining forcemeat and cover with ¼ pound of sliced smoked bacon.
Close tightly with a pastry lid and bake until the contents boil, then for another quarter hour as the source suggests.
Before serving lift the lid, remove bacon slices and replace the lid. Offer champignon sauce No. 286, anchovy sauce No. 283 or brown sauces Nos. 435, 436, 408, 430 or 471.