No. 1430 — Cold Game Pâté with Aspic
English historical translation of Molokhovets recipe No. 1430 from the 1901 Russian cookbook, retaining original methods and measures.
Bake a pâté shell from a dough in Nos. 1408–1417. Clean and lard the game with bacon, salt, roast in butter and cool.
Cut fillets into thin slices and uniform rounds. Mince the trimmings and remaining meat, pound with fresh butter and sieve.
Add salt, cayenne, Parmesan and Madeira, then beat over ice until pale.
In the baked shell alternate layers of forcemeat, cut fillets and truffles, finishing with forcemeat.
For aspic boil roasted bones in a little broth with defatted roasting juices, adding one or two gelatine sheets if needed to make at least a glass.
Pour aspic over the filling and cool until set. Serve open with sauce No. 471 separately.
To provide
4–5 hazel grouse or 3 partridges Or 3 pigeons or 12 small game birds Or 1 capercaillie and ¼ Russian pound bacon ½ Russian pound butter | 2 spoonfuls grated cheese and ½ pound butter 2 tablespoons Madeira Salt, pepper and 1–2 gelatine sheets Pastry and sauce No. 471 separately |