Hot Veal Pate with Liver Forcemeat
Origin: Saint Petersburg, Russia
Source: Elena Molokhovets (Елена Молоховец), 1901
Ingredients
- batch dough
- batch liver forcemeat
- funt raw veal liver
- funt veal (kidney part)
- butter
- salt and pepper
- stakan meat-juice sauce
Instructions
- Prepare dough (1414/1416) and liver forcemeat (1407); fry the seasoned liver and roast the veal, cut into rounds.
- Layer forcemeat, liver and veal in the case, ending with forcemeat; cover with a vented, decorated lid.
- Cover with buttered paper and bake ~1 hour; add the meat-juice sauce and serve.