Pate of Capon or Fatted Turkey
Origin: Saint Petersburg, Russia
Source: Elena Molokhovets (Елена Молоховец), 1901
Ingredients
- capon or fatted turkey
- funt butter
- stakan wine
- funt veal (fatty shoulder)
- funt smoked lard (shpik)
- stale roll
- sardines
- truffles or capers
- egg yolks
- bay, pepper, lemon zest, onion, greens
Instructions
- Braise the jointed capon/turkey with aromatics, wine and vinegar; strain the sauce.
- Pound a veal forcemeat with lard, roll, sardines, truffles/capers, spices and yolks.
- Layer forcemeat and bird in a lined mold, cover, seal, and bake 1 hour.
- Turn out, add the finished sauce, and serve.