Ingredients

  • glass rye flour
  • glasses wheat flour or 1⅛ lbs of wheat flour alone
  • ¼ glass melted fat
  • 2 eggs

Method

Mix glasses each sifted rye and wheat flours, pour in ½ glass boiling water and ¼ glass hot fat, mix, and let stand for several minutes. Beat in 2 eggs, add a little wheat flour, and knead into a stiff dough, as for noodles. Grease a mold with butter and line it with this dough. Sprinkle with crushed barley and bake in the oven. When it has cooked, pour out the barley, carefully remove the dough from the mold, and fill it with the pâté stuffing. Cover with a lid of dough and bake. Then carefully cut off the lid and serve. If the pâté will be served cold, decorate the top with chopped aspic.

This same mold may be used for hot pâtés. Prepare them from just wheat flour, or from puff pastry, rich pastry, or short pastry.

Grease with butter the interior of a tin mold resembling a flower pot, the two halves of which must separate. Line with a circle of pastry, fill with the stuffing and layers of roast wild fowl, lemon, capers, and truffles. Cover with a lid of the same dough and bake. After removing the pâté from the oven, arrange it on a platter and release it from the mold. To serve, cut off the top crust, pour in a little sauce, and pass the remaining sauce in a sauceboat.

For 9–12 persons, increase the proportions of dough for a mold of this size by 1½; for 13–24 persons, double the proportions.

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