No. 1435 — Excellent Strasbourg Pâté, Another Method
English historical translation of Molokhovets recipe No. 1435 from the 1901 Russian cookbook, retaining original methods and measures.
Use one pound salted bacon for three Russian pounds calf's liver. Slice liver and soak all day, first in warm then in cold water; drain on a napkin.
Dice bacon and liver, lightly fry in two spoonfuls of butter without browning, cool, chop finely, pound and press through a fine sieve.
Line a small saucepan on the sides and bottom with thin bacon slices and fill to two fingers below the rim with liver mixture, layering with truffles and raw hazel-grouse fillets.
Cover with bacon slices and bake the pan on a tray in a cooling bread oven for about an hour and a half.
Fit a wooden disc inside the pan, pour off released juices and increase the weight on the disc gradually to fifteen or twenty Russian pounds.
Next day transfer the pressed pâté carefully into a tin and keep cold.
To provide
3 Russian pounds calf's liver 1 Russian pound salted bacon About 1 more Russian pound bacon for lining | 3 hazel grouse or a partridge or other game 3–4 truffles or pickled porcini |