Remarks: The dough for pâtés may be prepared from puff or choux pastry or rich, short, or rye pastry. Yeast dough is not used for pâtés.
Fish forcemeat for pâtés. Clean, gut, and wash 1½ lbs pike, zander, or perch. Cut up and bone the fish, finely chop, and add salt. Fry 1 finely chopped onion in 1 spoon butter, add the chopped fish, and fry lightly. Add salt, 3–5 finely ground peppercorns, and the soft interior from half a 5 kopeck French roll soaked in water, bouillon, or milk and squeezed out. Add another spoon of fresh, washed butter and ½ glass bouillon or ½ glass or more thick fresh cream. Mix, finely chop, pound in a mortar, and rub through a fine sieve. Eggs are not added to a forcemeat made from the above-mentioned fish, but if the forcemeat is prepared from whitefish or other fish, then it must be bound with 3–4 eggs.
Liver forcemeat. Wash ½ calf’s liver and fry with ½ lb fresh unsalted pork fat, 1 carrot, 1 parsley root, 1 leek, 1 celery root, 1 onion, 1 bay leaf, and 5 allspice berries. When the liver has cooked, let it cool and then grate it. Rub the liver through a fine sieve together with the fried pork fat and root vegetables. Add ½ lb finely chopped raw veal, the soft interior of half a 5 kopeck French roll soaked in water and squeezed out, about 3 spoons bouillon, 4–5 eggs, and salt. Pound in a mortar and rub through a fine sieve.
© 1992 All rights reserved. Published by Indiana University Press.