The 1901 Cookbook Archive
No. 2574 — Pastry for Fish Pâtés
English historical translation of Molokhovets recipe No. 2574 from the 1901 Russian cookbook, retaining original methods and measures.
Mix ¾ glass of water, 1–2 tablespoons of oil, 1–2 tablespoons of rum, salt and 3 glasses of flour into a dough. Knead, then roll out fairly thinly.
Grease the inside of a tin mould shaped like a flowerpot or saucepan. Line it completely with dough, fill with the raw pâté stuffing and close with a lid made from the same pastry. Bake until done.
Remove the baked pâté from the oven, take away the mould (which should be a hinged or separable one), and place on a dish. Lift off the upper crust, pour in a little sauce and serve open. Offer the remaining sauce separately in a sauceboat; see Section XI.
Original source: Read Russian recipe No. 2574. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.