No. 1432 — Cold Goose Liver Pâté
English historical translation of Molokhovets recipe No. 1432 from the 1901 Russian cookbook, retaining original methods and measures.
Soak twelve goose livers for several hours in milk, chop and fry with ¼ Russian pound diced bacon.
Add four eggs, 1½ glasses of stale grated bread, two chopped truffles, juice of half a lemon, nutmeg and a spoonful of salt.
Butter and breadcrumb a pan, fill and bake. Pound the baked mixture with ¼ pound fresh unsalted butter and sieve.
Turn onto a serving dish, smooth with a knife dipped in olive oil and decorate with aspic or mayonnaise.
Serve with anchovy sauce No. 411; supply sauce No. 283 and aspic or sauce No. 302 and crêpes or other pastry separately.
For a hot version line the pot with crêpes or pâté dough and serve strong sauce No. 430 or No. 392.
To provide
12 goose livers and 4 eggs 3 glasses milk and 1½ glasses grated bread ⅜ Russian pound butter and 2–3 truffles | ½ lemon and nutmeg Salt and ¼ Russian pound fresh bacon Sauce No. 411, aspic, crêpes and pastry separately |