Pate Chaud de Ris de Veau
From A guide to modern cookery, 1909
Serves 8
Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 240. The excerpt below is the record exactly as published.
PATE CHAUD DE RIS DE VEAU Butter an ordinary round hot raised pie, or a Charlotte- mould. Take about one and one-half lbs. of short paste and roll it into galettes, one-third inch thick; fold the paste over after having dredged it slightly; draw the two ends gently towards the centre, to form a kind of skullcap, which, when placed in the mould, immediately lines the latter. Avoid making folds in the paste while preparing the skullcap, for they would spoil the look of the patty when turned out. Press the paste on the bottom and sides of the mould, that the latter may impart its shape to its lining, and cut the pro- jecting paste to within half inch of the brim. Now coat the bottom and sides of the mould with a layer of chicken force- meat, of an even thickness of two-thirds of an inch. Pour into the centre of the mould a garnish composed of slices of poached veal sweetbread
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