No. 1431 — Cold Pâté for Travel
English historical translation of Molokhovets recipe No. 1431 from the 1901 Russian cookbook, retaining original methods and measures.
Lard six hazel grouse with bacon and roast with butter, thirty allspice berries, six bay leaves, parsley, leek, celery and onion.
Cool, remove the meat and cut into small pieces. Chop bones, fry in the same butter, pound with roots and spices and sieve.
Fry calf's liver with bacon and salt in butter until browned; chop and pound.
Add washed butter, half a French white roll soaked and squeezed, nutmeg, salt and two to four eggs. Pound, sieve and add sliced truffles.
Make very stiff dough with 1½ Russian pounds flour and four or five eggs. Line a buttered, breadcrumb-dusted pot.
Alternate forcemeat and sliced hazel-grouse breast, coating with the bone mixture diluted in a glass of rich stock. Cover with pastry and bake an hour.
Remove the pastry lid to cool, then cover the pot for travel, as described in the original.