No. 1433 — Cold Calf or Goose Liver Pâté with Turkey Cutlets
English historical translation of Molokhovets recipe No. 1433 from the 1901 Russian cookbook, retaining original methods and measures.
Trim and chop twelve goose livers or one calf's liver and fry covered in ¼ pound butter with onion.
Mix with half a French roll soaked in milk, three or four eggs and ⅜ pound washed butter, pound and sieve, then add sour cream, black and allspice pepper and nutmeg.
Bake in a buttered pan and cool in the pan.
For garnish mince turkey breast fillets with three quarters of a soaked French roll, two eggs, butter, salt and nutmeg; pound and shape small cutlets.
Fry on a buttered sauté pan moistened with broth under paper. When cool dip each in mousse and arrange around the liver pâté.
Alternatively slice the pâté and layer with fillets in a ring mould, cover with clear aspic instead of mousse and set in the cold.
To provide
12 goose livers or 1 calf's liver Nutmeg and salt 1 onion and ¾ French roll 5–6 eggs and about 1 Russian pound butter ½ glass sour cream 5–6 black and allspice berries each Breast fillets of 1 turkey For mousse or aspic: 1 calf's head or 4 calf's feet | 1–1½ pounds beef and 2 carrots Parsley, celery and leek 15–20 allspice berries 2–3 bay leaves and ½ glass vinegar For mousse add ¼ glass olive oil Decorations |