Cold Pate of Veal or Goose Livers
Origin: Saint Petersburg, Russia
Source: Elena Molokhovets (Елена Молоховец), 1901
Ingredients
- goose livers or veal liver
- onion
- French roll
- eggs
- funt butter
- stakan smetana
- plain and English pepper
- nutmeg, salt
- turkey fillet
- batch lanspik (aspic)
Instructions
- Fry the scraped chopped livers with onion; add soaked roll, eggs, butter and pound; add smetana and spices.
- Bake in a pan and cool.
- Make small turkey-fillet cutlets, dip in mousse, and surround the turned-out pate (or set with lanspik in a border mold).