1064 Turkish mutton pâté*

Pashtet turetskij iz baraniny


  • 2 lbs boneless mutton
  • ½ lb ham
  • 1 carrot
  • 1 parsley root
  • 1 celery root
  • 1 leek
  • 1 onion
  • 10–15 allspice
  • 1 bay leaf
  • 1 glass rice
  • ½ lb butter
  • nutmeg
  • 2 rusks
  • 1 spoon flour
  • ½ lemon, or 1 spoon capers


Salt 2 lbs boneless fatty mutton and boil until tender with spices, root vegetables, and ½ lb smoked ham. Remove the meat, strain the bouillon, and let it cool a little. Skim the fat from the bouillon, add butter, and bring to a boil. Pour in 1 glass rice, and stew, covered, until the grains are tender and separate easily. Sprinkle nutmeg on the rice. Butter a platter and strew with rusk crumbs. Cut the ham into small oblong pieces and mix with the rice. Spread a layer of ham and rice on the platter and top with a layer of mutton. Repeat the layers. Smooth the top, paint the edge of the platter with egg, cover the entire pâté with dough, and bake in the oven. Prepare a sauce using glasses of the bouillon in which the ham and mutton were cooked, add 1 spoon flour, and bring to a boil. Pour 1 glass into the pâté just before serving and serve the remaining sauce in a sauceboat, adding lemon slices or capers, and, if desired, a little sherry.

Separate ingredients [will be needed] for puff pastry or another dough.

If the ham is too salty, it should be soaked before using.

*The name of this dish and the ingredients seem somewhat incongruous. Although rice and mutton have long been associated with Turkish cuisine, nineteenth-century Turks, who were Muslims, would not have eaten ham. On the other hand, the Ottoman Empire included many non-Muslim people. This dish seems more Armenian or Georgian and, from a Russian perspective, vaguely came from “Somewhere down there near Turkey.” The same kind of geographical fuzziness has led to our calling our native American bird, the Meleagris gallopavo, a turkey.