Fine Strasbourg Pate, Another Way
Origin: Saint Petersburg, Russia
Source: Elena Molokhovets (Елена Молоховец), 1901
Ingredients
- funt veal liver
- funt salted lard (shpik)
- funt lard for lining
- spoon butter
- hazel grouse
- truffles
Instructions
- Soak and dry the veal liver; cut liver and lard small and fry lightly (no color).
- Pound and sieve to a fine paste.
- Pack into a lard-lined pan layered with truffles and raw grouse fillets; cover with lard and bake 1 1/2 hours.
- Press under 15-20 funt weight, then transfer to a tin and keep cold.