Tasty forcemeat pâté

(Recipe #6, pages 119 – 120)

Make a puff pastry or piecrust using 1½ pounds of flour. Make a forcemeat using 1 pound each of beef, veal, pork, and pork fat (if the pork is fatty, omit the pork fat), all minced very fine with the necessary salt. Mix thoroughly with 8 eggs beaten until foamy, nutmeg, white pepper, a large grated onion sautéed in butter, finely minced tarragon, basil, and lemon balm, 4–5 ounces of zwieback crumbs, and a few cups of wine or water.

Line a springform pan to the top with rolled-out pastry as described in no. 4 and pack the forcemeat into it, cover with a top crust and rim, decorate the top, and brush the pâté with egg. Make an opening in the center and bake for 1½ hours; serve with a sauce of capers, oysters, or morels, or a good brown meat sauce.

Translated by David Green.

 

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Strassburg goose-liver pâté — no. 3

(Recipe #4, page 119)

This recipe was recommended by a woman who finds it delicious.

The paler and fatter the livers, the better the pâté will be. For a medium-size pâté, take 2 large goose livers, 1 pound of lean pork, 1 pound of leaf lard, and 1 pound of truffles. Cut the livers into pieces, clean the truffles as directed, sprinkle with salt and white pepper, and insert into the pieces of liver. Make a forcemeat of the pork and lard and the trimmings of the livers, all chopped as fine as possible and seasoned with pepper and salt; press it through a strainer to make it quite fine. Pack the livers sprinkled with salt alternately with forcemeat and truffles in a terrine, pressing the pâté firmly. Bake the pâté 2–2½ hours in a moderate over. If you intend to keep it for some time, cover it with clear melted lard.

Translated by David Green.

Pork tenderloin

(Recipe #120, page 106)

Pound the filets a bit, sprinkle them with salt, lay them hot butter, and fry them slowly covered for ¼ hour, turning them once. Then add some cream and continue frying until a fork shows that they are tender, but no longer. As usual, when serving them put some flour in the pan and after a few minutes enough bouillon or water to produce a thickened sauce.

Translated by David Green.

Roast suckling pig

(Recipe #111, pages 104 – 105)

After the pig has been slaughtered, cleaned, and washed, cut off the feet and remove the eyes. Rub the cavity thoroughly with salt, dry the exterior, mount the pig lengthwise on a wooden skewer, and place it in a roasting pan with water. Brush frequently with pork fat or good-quality oil and pierce the skin with a larding needle to prevent blisters from forming. Continue reading