Cold Game Pate: Hazel Grouse, Partridge, Capercaillie, Waxwings, Pigeons
Origin: Saint Petersburg, Russia
Source: Elena Molokhovets (Елена Молоховец), 1901
Ingredients
- game
- funt lard (shpik)
- funt butter
- spoon grated cheese
- spoon Madeira
- truffles
- cayenne pepper
- leaves gelatin
- batch dough
Instructions
- Bake a pate case; roast the larded game and slice the fillets into rounds.
- Pound the trimmings into a forcemeat with butter, cayenne, cheese and Madeira; beat white.
- Layer forcemeat, fillets and truffles in the case, ending with forcemeat.
- Cover with lanspik from the game bones and roasting juices; chill and serve open with sauce 471.