Turkish Mutton Pate
Origin: Saint Petersburg, Russia
Source: Elena Molokhovets (Елена Молоховец), 1901
Ingredients
- funt boneless fatty mutton
- funt smoked ham
- carrot / parsley / celery / leek / onion
- grains English pepper (allspice)
- bay leaf
- stakan rice
- funt butter
- nutmeg
- rusks
- spoon flour
- lemon or capers
- batch dough
Instructions
- Boil the mutton soft with roots and ham; strain and skim the broth.
- Stew rice in the broth with butter until crumbly; add nutmeg and mix in the diced ham.
- Layer rice and mutton in a dish, cover with dough, and bake.
- Make a broth-and-flour sauce with lemon/capers; pour into the pate and serve.