Simple Veal Pate
Origin: Saint Petersburg, Russia
Source: Elena Molokhovets (Елена Молоховец), 1901
Ingredients
- funt veal (leftover roast)
- veal liver
- carrot / parsley / celery / onion
- bay leaf
- grains English pepper (allspice)
- French roll
- stakan currants (korinka)
- eggs
- spoon butter
Instructions
- Slice leftover roast veal; fry the liver with lard and roots.
- Pound half the liver with soaked roll, roots and lard; add currants, eggs and salt.
- Layer in a mold, cover, and bake per No. 1404.