Domestic Duck Pate
Origin: Saint Petersburg, Russia
Source: Elena Molokhovets (Елена Молоховец), 1901
Ingredients
- duck
- cloves
- carrot / leek / parsley / celery / onion
- veal liver
- funt lard (shpik)
- veal
- French white roll
- eggs
- lemon or marinated champignons
- spoon sherry
- spoon flour
- tsp pepper
Instructions
- Braise the jointed duck with roots and cloves; cool. Make liver-veal forcemeat No. 1406.
- Layer forcemeat and duck on a dish, cover with dough, glaze, and bake 1 hour.
- Finish the braising sauce with lemon/champignons, flour and sherry; pour in and serve.