No. 325 — Puff Pies with Calf-Liver Filling, Rum and Madeira
English editorial translation of Molokhovets recipe No. 325 from the 1901 Russian cookbook, with historical measures, method and source.
Slice one calf's liver thinly. Chop ⅛ Russian pound of bacon fat and one onion, and put all into a saucepan with allspice, bay leaf and salt.
Cook, covered, over high heat, watching carefully so it does not burn. When the liver is browned and done, drain the fat, put the mixture on a board and chop finely; pound it all together in a mortar.
Add one spoonful of washed butter and a quarter of a French bread roll that has been soaked and squeezed out. Pound again and rub through a sieve.
Add one small glass of Madeira, one spoonful of good rum, nutmeg and salt. Use this to fill already baked puff-pastry cornucopias. Warm for about five minutes in the oven.
The author serves these with soup à la tortue, Wallachian soup or Windsor soup No. 11.
To provide
1 calf's liver ⅜ Russian pound of bacon fat, as listed 1 onion, 8–10 allspice berries, 2–3 bay leaves and salt ⅛ Russian pound of butter | ¼ French bread roll, 1 small glass of Madeira and 1 spoonful of rum Nutmeg, dill or parsley Puff pastry Nos. 303–304 |
For six to eight diners, the source recommends taking only one-quarter of the stated filling quantity.