Crayfish Pate
Origin: Saint Petersburg, Russia
Source: Elena Molokhovets (Елена Молоховец), 1901
Ingredients
- crayfish
- stakan dried green peas
- stakan cream or milk
- batch fish forcemeat
- batch puff pastry
- spoon crayfish butter (for sauce)
- spoon flour
- lemon
- stakan meat broth
Instructions
- Make fish forcemeat (No. 1405); clean 60 crayfish; cook peas soft in cream.
- Layer forcemeat, crayfish tails/legs, peas, forcemeat on a crumbed dish.
- Cover with puff-pastry strips (No. 1403), glaze, and bake 1 hour.
- Make a crayfish-butter broth sauce; pour into the pate and serve the rest separately.