No. 2823 — Supplement to Section XI: Beef Bouilli in a Bread-Crust Pâté
English historical translation of Molokhovets recipe No. 2823 from the 1901 Russian cookbook, retaining original methods and measures.
Boil a piece of tender beef weighing about 2–2½ pounds in very little water with onions, leeks, parsley, a bundle of herbs, salt and a little pepper. When cooked in its own juices, slice the meat; strain the broth, skim off fat and bring to a boil.
While the broth is boiling, melt ⅛ pound of butter in a saucepan and fry shredded leek until tender. Add 1 tablespoon of wheat flour and ½ glass of sour cream, fry briefly while stirring, then dilute with the beef broth and reduce until thick.
Remove from heat. Beat 3 egg yolks and gradually temper them with the hot sauce, stirring. Heat until very hot but do not let it boil.
Bake a rich yeast bread roll large enough to hold all the meat and sauce. Let cool, cut off the top and remove the crumb. Butter the inside and sprinkle with grated Dutch cheese, preferably Parmesan.
Arrange the beef slices in layers inside the hollow loaf; do not slice them far in advance, to prevent drying. Sprinkle each layer with cheese and pour over some sauce. Replace the bread lid and place in a hot oven half an hour before serving.
Serve and eat like a pâté, including the crisp bread crust. Offer any remaining sauce separately in a sauceboat.
To provide
2–2½ pounds of tender beef. 2 leeks and 1 parsley root. 2 onions and a bundle of herbs. ⅛ pound of table butter. 1 tablespoon of flour and ½ glass of sour cream. 3 egg yolks, salt and another tablespoon of butter. | 2–3 heaped tablespoons of cheese. For the dough: 1¼ glasses of milk. 2 zolotniks of dried yeast and 2 pounds of flour. ¼ pound of butter and 1 teaspoon of salt. 1 teaspoon of sugar; 1 egg to glaze the bread. |