purpose. These pates are very expensive. A
good imitation of them may be made without
subjecting the unfortunate geese to the
cruelties described by following the direc-
tions here given: — Take the livers from three
fine fat geese, such as are ordinarily brought to
market, and in drawing the birds be careful not
to break the gall-bag, as the contents would
impart a bitter taste to the livers. Carefully
remove any yellow spots there may be upon
them, and lay the livers in milk for six or
eight houi'S to whiten; cut them in halves,
and put three halves aside for forcemeat.
Soak, wfish, and scrub, and peel three-quarters
of a pound of truffles, carefully preserving
the cuttings. Slice a third of them into narrow
strips, like lardoons, and stick them into the re-
mainder of the livers three-quarters of an inch
apart ; sprinkle over them a little pepper, salt,
and spice, and put them in a cool place until
the forcemeat is made. Mince finely, first
separately and afterwards together, a pound of
fresh bacon, a third of the truffles, the halves of
the livers that were put away for the purpose,
two shallots, and eight or ten button mush-
rooms ; season the mixture with plenty of
popper and salt, two or three grates of nutmeg,
and half a salt-spoonful of powdered mar-
jora✪ Pâté of Foies Grasm, and keep chopping until it is quite
smooth. Make the jjaste according to the direc-
tions given in Paste for Raised Pies {see Paste
for Raised Pies). Cover the bottom of the
pie with thin rashers of ham, fat and lean
together ; spread evenly on these one-half of
the forcemeat, then put in the three livers,
with the slices of truffle stuck in them, and
afterwards the remainder of the forcemeat.
Intersperse amongst the contents of the pie the
remaining quarter of a pound of truffles, and
cover the whole with two or three more shoes
of ham or bacon. Put the cover on the pie,
ornament as fancy dictates, brush it over
with beaten egg, make a hole in the centre for
the steam to escape, and bake in a moderate
oven. Time to bake, two hours or more.
Probable cost, uncertain. Sufficient for a dozen
persons.
Pate of Foies Gras, Mock {sse Calf's
Liver).
Pate of Macaroni. — Put six ounces of
the best macaroni into a saucepan, with a
moderate-sized onion and three pints of boiling
water, seasoned with half a salt-spoonful of
salt and half a salt-spoonful of pepper, and let
it simmer gently for twenty minutes ; drain it
well, put it back into the s;iucepan, with
half a pint of broth, and let it simmer again
until the onion is absorbed and the maca-
roni tender, but unbroken. Place a layer at
the bottom of a deep pie-dish, sprinkle over it
a dessert-spoonful of grated Parmesan, and put
little pieces of butter here and there upon it ;
cover it with beef-steak which has been seasoned
rather highly, stewed until tender in good brown
gravy, and then cut into small thin pieces. A
poimd of beef-steak✪ Pâté of Macaroni will be sufficient for this
quantity of macaroni. If preferred, fricasseed
chicken, minced veal, sweetbread cut into dice,
or mushrooms, may be substituted for the beef,
but they must all be stewed in rich gmvy before
Page 1112 · 3 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
purpose. These pates are very expensive. A good imitation of them may be made without subjecting the unfortunate geese to the cruelties described by following the directions here given: — Take the livers from three fine fat geese, such as are ordinarily brought to market, and in drawing the birds be careful not to break the gall-bag, as the contents would impart a bitter taste to the livers. Carefully remove any yellow spots there may be upon them, and lay the livers in milk for six or eight hours to whiten; cut them in halves, and put three halves aside for forcemeat. Soak, wfish, and scrub, and peel three-quarters of a pound of truffles, carefully preserving the cuttings. Slice a third of them into narrow strips, like lardoons, and stick them into the remainder of the livers three-quarters of an inch apart ; sprinkle over them a little pepper, salt, and spice, and put them in a cool place until the forcemeat is made. Mince finely, first separately and afterwards together, a pound of fresh bacon, a third of the truffles, the halves of the livers that were put away for the purpose, two shallots, and eight or ten button mushrooms ; season the mixture with plenty of popper and salt, two or three grates of nutmeg, and half a salt-spoonful of powdered marjoram, and keep chopping until it is quite smooth. Make the paste according to the directions given in Paste for Raised Pies {see Paste for Raised Pies). Cover the bottom of the pie with thin rashers of ham, fat and lean together ; spread evenly on these one-half of the forcemeat, then put in the three livers, with the slices of truffle stuck in them, and afterwards the remainder of the forcemeat. Intersperse amongst the contents of the pie the remaining quarter of a pound of truffles, and cover the whole with two or three more slices of ham or bacon. Put the cover on the pie, ornament as fancy dictates, brush it over with beaten egg, make a hole in the centre for the steam to escape, and bake in a moderate oven. Time to bake, two hours or more. Probable cost, uncertain. Sufficient for a dozen persons.
Pate of Foies Gras, Mock {sse Calf's Liver).
Pate of Macaroni. — Put six ounces of the best macaroni into a saucepan, with a moderate-sized onion and three pints of boiling water, seasoned with half a salt-spoonful of salt and half a salt-spoonful of pepper, and let it simmer gently for twenty minutes ; drain it well, put it back into the saucepan, with half a pint of broth, and let it simmer again until the onion is absorbed and the macaroni tender, but unbroken. Place a layer at the bottom of a deep pie-dish, sprinkle over it a dessert-spoonful of grated Parmesan, and put little pieces of butter here and there upon it ; cover it with beef-steak which has been seasoned rather highly, stewed until tender in good brown gravy, and then cut into small thin pieces. A poimd of beef-steak will be sufficient for this quantity of macaroni. If preferred, fricasseed chicken, minced veal, sweetbread cut into dice, or mushrooms, may be substituted for the beef, but they must all be stewed in rich gravy before
Records on this page
Pâté of Foies GrasPâté of MacaroniMacaroni with Beef-Steak