Hot Game Pate
Origin: Saint Petersburg, Russia
Source: Elena Molokhovets (Елена Молоховец), 1901
Ingredients
- game (hazel grouse, partridge, capercaillie, pigeons, or waxwings)
- funt lard (shpik)
- funt butter
- spoon Madeira
- spoon Parmesan cheese
- truffles
- lemon
- egg
- salt and pepper
Instructions
- Prepare as the cold game pate No. 1430 but with only part-roasted game.
- Layer forcemeat, game and Madeira truffles in a dough-lined mold; cover, protect with buttered paper, and bake.
- Cut open, add game-juice sauce, and serve with one of sauces 471/470/407/408.