Hot and Cold pâtés

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.