Strasbourg pate

[Many will probably ask why this dish fell into the category of German cuisine. After all, Strasbourg is a French city. Indeed, at the present time, Strasbourg or Strasbourg (Als. Strossburi, French Strasbourg), Strassburg (German Straßburg), Argentoratum (Latin Argentoratum) is a city in France, the historical capital of Alsace and the prefecture of the Lower Rhine department. Historically, the territory of Alsace was disputed for Germany and France. Repeatedly it passed from hand to hand, became an object of division during the Franco-Prussian war. The population in Alsace is mixed. Here the cultural traditions of Germany and France are mixed. The same applies to culinary traditions. One of the well-deserved items of pride of the Alsatians is the Strasbourg pate. There is not a single serious German restaurant where this pate does not appear on the menu. He also became known in the literature "and the Strasbourg imperishable pie". A. Pushkin also mentions the “fat Strasbourg pie” in his letter to Shcherbinin in 1819. Why pie and why imperishable.]

Strasbourg pate

Category: Meat dishes

Kitchen: german

Ingredients
goose or chicken liver	400 g
veal pulp	300 g
chicken pulp	300 g
eggs	3 pcs.
mushrooms	200 gr.
bulb onions	3 pcs. middle
butter	120 g
salt, pepper, nutmeg	taste

Cooking method

• Many will probably ask why this dish fell into the category of German cuisine. After all, Strasbourg is a French city. Indeed, at the present time, Strasbourg or Strasbourg (Als. Strossburi, French Strasbourg), Strassburg (German Straßburg), Argentoratum (Latin Argentoratum) is a city in France, the historical capital of Alsace and the prefecture of the Lower Rhine department. Historically, the territory of Alsace was disputed for Germany and France. Repeatedly it passed from hand to hand, became an object of division during the Franco-Prussian war. The population in Alsace is mixed. Here the cultural traditions of Germany and France are mixed. The same applies to culinary traditions. One of the well-deserved items of pride of the Alsatians is the Strasbourg pate. There is not a single serious German restaurant where this pate does not appear on the menu. He also became known in the literature "and the Strasbourg imperishable pie". A. Pushkin also mentions the “fat Strasbourg pie” in his letter to Shcherbinin in 1819. Why pie and why imperishable.
• Russian cuisine did not know pates, and the best pates were brought from abroad for a long time, baked in various types of dough: puff pastry, custard, butter, unleavened, chopped, crumbly and even yeast dough. For long storage, after baking in molds, the gap between the dough and the pate was poured with melted lard. So the pate became "incorruptible" (ie, non-perishable), and it could be stored and transported for a long time in glaciers. Real Strasbourg pate was made from goose or veal liver, veal and hazel grouse with truffles. In the time of A.S. Pushkin, they were served with sweet and sour sauce. Imported pates were very expensive.
• For example, Pushkin, speaking about the waste of a certain Sobolevsky, writes that the latter "needs money for a liver pate." But - in the end, our cooks also took up the preparation of the pate.
• Soon "Paste" on the streets of St. Petersburg, Moscow and other cities became commonplace. The "Pastenaya Astafieva", opened on Liteiny Prospekt in St. Petersburg in the second half of the 19th century, gained particular fame. Of course, we do not pretend to be the glory of these masters of pate, but it is quite possible to reproduce this delicacy at home. Since we do not need to transport our pate to another country, we will not pack it into the dough. And, believe me, he will not have time to deteriorate.
• First of all, we prepare all the ingredients. We clean the meat and liver from various unnecessary things, cut them arbitrarily. We chop the onion too arbitrarily - it will still twist. Divide the oil into 4 parts. I have a chicken liver. Ideally, of course, a goose is better. But - we have what we have. With hazel grouses and truffles, it also somehow went wrong. But since the hazel grouse is the same wild chicken, we take the chicken. I have white mushrooms. They are already fried. The recipe indicates the amount of raw mushrooms.
• So:
• Fry the veal with onions in one part of butter until tender, add the mushrooms and fry together.
• 
• 
• Drive eggs into the veal and let them freeze.
• 
• We get a sort of scrambled eggs with veal and mushrooms.
• 
• We send this yummy to a blender. In the original recipe, it is proposed to chop up, pound and rub through a sieve. At this point, you understand that scientific and technological progress is good.
• Fry the liver with an onion in the second part of the oil until tender.
• 
• Combine the liver with veal and punch in a blender until smooth.Season with salt, pepper, nutmeg. We are spreading it in some kind of vessel.
• Let's get down to the chicken. We also fry it in oil until tender, along with the onion.
• 
• We send the chicken to the blender and make chicken pate. We also season it with spices to taste.
• 
• Now we take a ceramic mold with a volume of about 1 liter, preferably with a lid. Lubricate the form with oil. On the bottom of the mold, lay out 1/3 of the baked veal mass, crushing it with a spoon. Top 1/2 chicken mass. Again hepatic layer, chicken layer and the last hepatic layer. Don't forget to apply each layer well. After that, put a small plate on top of the pate in the size of the shape and put oppression on top. I cut out the desired oval plate from the laminated cake holder and placed a container of water on top. Under oppression, the pate should stand until it cools completely. At least 2-3 hours. After that, remove the oppression, melt the remaining butter and pour the pate on top. We close the lid and send it to the refrigerator for at least a day, or preferably 2-3. After infusion, the pate will change its taste for the better.
• Before serving, we pass the form using a hot hair dryer or dipping it into a container of boiling water for a couple of minutes. The pate will easily pop out onto the dish. On the cut, it will be pretty striped.
• 

The dish is designed for

about 800 grams

Time for preparing:

2 hours + standing for 1-2 days

Cooking program:

stove, blender

Note

This is the only dish of today's festive table, which by the end of the feast is completely gone. Very tender and tasty. At the same time, the pate is excellently cut and keeps its shape well.

Here's a tease. Delicate taste!
Haven't tasted pate for a long time

So who's stopping you from trying? All in our hands!

Must be delicious! I'll take it to your bookmarks.

At this moment you understand that scientific and technological progress is good

Not only is the recipe great, but the description is not boring.

Seductive yummy!

How nice it is when there are contests, and not only!
And the recipe is delicious, and the story is interesting and informative!
Siasibo,!

I love pate! And this one is beyond praise!
I will definitely try to do it. Thank you, Lenus!

Helen really liked the recipe! Why not serve it at the New Year's table?

It's not just delicious - it's obscenely delicious! I speak like a local historian
I am ready to tell everyone personally how delicious it was.
To repeat and talk again - this is really delicious!
By the first holiday I will try to reproduce your pate masterpiece

Thank you girls! Current after yesterday crawled out on the Internet.
The pate is really delicious. The preparation is very simple. The main difficulty is to let it stand in the refrigerator. Rather, now it is a difficulty. I didn't know that he was so tasty. And now I know ...

And for the New Year or any celebration it is just. If you also arrange it with imagination ...

Thank you girls! Current after yesterday crawled out on the Internet.
The pate is really delicious. The preparation is very simple. The main difficulty is to let it stand in the refrigerator. Rather, now it is a difficulty. I didn't know that he was so tasty. And now I know ...

And for the New Year or any celebration, it is just. If you also arrange it with imagination ...

Flax, what if I take pork instead of veal? For my family and serving sizes ..... veal greasy not prohonzhe

I think it will taste better. Pork is fatter, softer. Although my veal is gorgeous. So go for it. The current can then be smaller than the luggage.

Oh, and isshho realized. Especially for lovers of large portions. For every 100 gr. meat - 1 egg. That is, if you take 400 gr. veal or pork then 4 eggs, if 500 - then 5, etc.

Oh, and isshho realized. Especially for lovers of large portions. For every 100 gr. meat - 1 egg. That is, if you take 400 gr. veal or pork then 4 eggs, if 500 - then 5, etc.

Ok, I will repeat then for sure!

Tell us what happened!

Masterpiece! And in Moscow there are also hazel grouses near the University metro station.

Great! This pâté is convenient to make in a ham maker.

Masterpiece! And in Moscow there are also hazel grouses near the Universitet metro station.

For complete authenticity, you still need to get a truffle.

Great! This pâté is convenient to make in a ham maker.

And really, you can use a ham as a press. But from the form then it will be more aesthetically pleasing on the dish.

You can put a film or a sleeve, or even just parchment inside the ham, and then lay the pate. It will be convenient to get the treat, and the aesthetics of the dish will not suffer.

Yes, it is clear that the package. I have had a ham maker for many years and the principle of its work is well known to me.
she really will solve the issue with oppression. I'm also talking about aesthetics, that a paste is laid out from a ceramic mold like a cake. you can cut it, you can decorate it like a cake and put a knife, let the guests cut it themselves. And from the ham there will be a sausage stick. You can't put it flat. or cut lengthwise and then in semicircles. or immediately cut into rings. Although, of course, this is not for everybody. And layers on a cut of ham will not work. They just ate it on its side and lay it along.

Yes, it is clear that the package. I have had a ham maker for many years and the principle of its work is well known to me.
she really will solve the issue with oppression. I'm also talking about aesthetics, that a paste is laid out from a ceramic mold like a cake. you can cut it, you can decorate it like a cake and put a knife, let the guests cut it themselves. And from the ham there will be a sausage stick. You can't put it flat. or cut lengthwise and then in semicircles. or immediately cut into rings. Although of course this is not for everybody. And the layers on the cut from the ham will not work. They only ate it on its side and lay it along.

Helen, here the option of a plastic bottle cut along the length is ideal. I do brawn or aspic or cold so. For convenience, I put the bottle in a bowl of peas. I fill in. When you turn it over, you get a piggy effect. The neck is a patch, ears should be made of something.

Irish! Well, an inventor! Make candy out of nothing! The idea with Piggy is valid!

Irish! Well, an inventor! Make candy out of nothing! The idea with Piggy is valid!

Thank you

[Tuskarora - Elena]

Tuskarora - Elena - I made your pate, while I put it under the press What I want to say - I licked all the bowls in which the whole thing was mixed - initially incredible deliciousness Now we need to be patient for two days I had to change products - turkey liver (we don't eat chicken, we don't goose it was), pork, mushrooms, the rest according to the recipe. Thank you very much for the recipe.
Girls do, you won't regret

First to me on you
Secondly, it's nice that I decided to reproduce it. Now still have to be patient ..... Although you can limit yourself to just one day of exposure. Eat to your health. And our mushrooms are no worse than their bourgeois truffles

Who was going to make pate for NG - today it is. It will last just two days. I've already gotten busy. This time I have pork, not veal, mushrooms - boletus.

Who is with me?

I'm already preparing food! No veal, which is better - beef or pork?

Pork is probably better - it is more tender. Although, if the beef is young, then the beef will be more dietary and closer to the original. ...

I have a clipping. Pork and beef. And beef entrecote. Now I'll throw a coin

Well, how did the coin go?

The coin is on the beef!
Just sat down!
Never, gentlemen (and ladies, of course), do not buy Zelmer mixers! I had to grind part through a sieve! The most annoying thing is that this mixer was chosen by me as a gift to my mother!

Tan, but then you tried an authentic technology - with a sieve!

And Zelmer never hurt me. Everything I have - a meat grinder, a mixer, a washing vacuum cleaner, a hair dryer - I am satisfied.

True, I made the pate in the Brown blender.

Then she found out that she had not laid eggs.I cooked it, and my father removed it, thinking that it was accidentally left on the table, and I forgot What the hell is spinning in the kitchen? After all, I have never cooked anything anyway!
Is it critical?

Well, probably not very critical. The taste will of course be slightly different. They still give great tenderness to eggs. But it won't be too bad either. Do not worry, the main thing is that on New Year's Eve everyone has a good mood and health. And pate is a real deal. By the way, I almost forgot to put the eggs myself, at the last moment I caught myself.

It was delicious even in semi-finished form!
About the mood - right

That is great! Getting ready to celebrate!

[tuskarora]

tuskarora, I'm only writing a report today, sorry
Probably the pork would be more tender. On New Years, the pate was still dry. But he was gaining taste and by yesterday reached its peak. Maybe in a couple of days it would be even tastier, but there is nothing to compare

Tan, the fact of the matter is that the pate is gaining taste over time. The fact that it was rather dry may still be due to the lack of eggs? All the same, they give tenderness. By the way, I haven't touched mine yet. Rather, a small bowl was the remains that did not fit into the mold - we used that one. And the big form is intact. They didn't touch it on NG, and then I decided to let it stand until Christmas. It is plentifully filled with oil, the lid is firmly ground in. let it ripen. Tomorrow I will determine which exposure is tastier - two days or a week.

Thanks for trying the recipe.

I also sin on eggs, that is, their absence.
Layering is very interesting. And in general, those around did not understand what it was. The liver was just felt.
And thank you
Happy New Year!

[tuskarora]

tuskarora, Elena, I have tremendous gratitude for the most delicate pate, very tasty. Made in the form of a roll, did without a press, just rolled it into a film and in the cold.

Sveta, the roll is very beautiful This kind of molding did not occur to me, but in vain. Well done!!!

I responsibly declare that the more you keep the pate, the tastier it is. I cooked it on December 29th. We ate it yesterday. Very tender. The taste is much more complete than in a two-day aging.

This recipe is worth adding to the Meals for the Road theme!
Definitely, I will do it again!

Elena, I have THANKS !!! We did (a lot), ate half (with great pleasure), half in the freezer. I think we will cook more than once - I really liked it

To your health !! Glad you liked!

[tuskarora]

tuskaroraElena, thank you very much for the recipe. I didn't have time to cook, but I'm sure - it's amazing.

Girls, tell me, is there a chance to bring this pate to another city intact? Drive 4.5 hours. I really wanted to try it on NG. Maybe in a thermal bag with an "ice pack"? Will it survive, what do you think?

Ira, she will get there without any problems even without a bag. Naturally fit. You fill it with oil, seal it. Nothing will happen to him. It's pretty tight. Plus it's winter, it's not hot. Well, in a refrigerator bag, it's not a question at all. If he was previously transported from Europe to Russia and without a refrigerator and slowly and nothing ...

[tuskarora]

tuskarora, I made this pate twice from goose liver, my geese, I really liked it. I want to ask if you can freeze it, otherwise some of my eaters have left, and to make half a portion - just grease the pans.