Hot Pate of Spring Chicken or Young Turkey
Origin: Saint Petersburg, Russia
Source: Elena Molokhovets (Елена Молоховец), 1901
Ingredients
- spring chicken or young turkey
- funt butter
- funt lard (shpik)
- lemon
- nutmeg / bay leaf / cloves
- onion
- crayfish
- lot dry broth (bulon)
- spoon crayfish butter
- French roll
- eggs
- spoon flour
- batch dough
Instructions
- Braise the jointed birds with butter, lard, lemon, aromatics; remove and strain the sauce.
- Make crayfish butter from 50 crayfish; pound a forcemeat of leg meat, tails, crayfish butter, soaked roll, eggs and greens.
- Layer birds, forcemeat and crayfish tails on a dish, cover with dough per No. 1403, glaze, and bake.
- Finish the strained broth with dry broth, roux and marrow; serve as sauce.