Hot Hare Pate
Origin: Saint Petersburg, Russia
Source: Elena Molokhovets (Елена Молоховец), 1901
Ingredients
- hare
- funt lard (shpik)
- spoon butter
- eggs
- funt cheese
- truffles
- nutmeg
- Madeira and lemon juice
Instructions
- Lard and part-roast the hare (No. 990); slice into rounds.
- Pound the trimmings into forcemeat with an egg omelette, cheese, butter and nutmeg.
- Layer forcemeat, hare and Madeira truffles in a dough-lined mold; cover and bake 3/4 hour.
- Add a game-bone/Madeira sauce and serve with one of sauces 471/470/407/408.