The dough for pies

Meat pies are served hot and cold. Hot served closed and cold - open. The dough is prepared various pates for: brewing and crumbly, as indicated will be lower, but for open cold pastry dough made from rye flour mixed with wheat. 1.5 cups of rye and wheat 1.5 cups sifted flour mix, pour 1 / 2 cup boiling water and 1 / 4 cup hot melted kidney fat mozhnolyubogo, a spoonful of salt, stir, leave for a few minutes, beat 2 eggs, knead dough as to the noodles. Round or oblong shape in the form of a flowerpot or in a form, is used for cakes, grease the inside with oil, place in a cool place. Meanwhile, roll the dough into 2-3 mm, also put in a cold place. When it zagrubeet, drop the dough in a buttered form, drop it freely, not pulling, not to tears, make out the edge evenly throughout the neighborhood shape, lay the dough, pressing to the walls and all cavities, if the form is patterned to nowhere to be found thick lines and wrinkles. Then cut the dough evenly with the edges of the form. Put at the bottom of the circle of paper, sprinkle dry peas or beans to the top, cover with the top circle of paper impregnated with oil, place in hot oven and, when half is ready, quickly remove the paper, pour the corn, remove the bottom circle of paper to lubricate the entire inner side of the test until the egg is still warm - put back into the stove. As soon as the dough is lightly browned, obsohnet in the middle, remove from oven, carefully remove the form, and self-baked dough filled with what should have izzharennym, pour a glass and more lanspikom (jelly) of frozen beef or veal, poultry juice (or jelly) - cm . Filler. Top lanspika or jelly is placed usually minced liver with curried out of her stomach scales. Put in the cold. This pie is served cold. Served with horseradish sauce, vinegar or sour cream horseradish sauce (see Sauces).

Terrine of poultry, rabbit or veal

Prepared poultry meat to miss 2-3 times through a meat grinder with the addition of ham cooked bacon with a crumb of white, soaked in milk, bread, or chicken fat instead of lard. Then add parsley, onion, garlic cloves, eggs, butter, salt, black bitter pepper to taste. Stir well and knock on the table, rub through a sieve, sformovat to form loaf with wet towels, put on a greased pan, smooth over your hands with butter, put in the oven and roast until done. Drizzle with lemon juice. Ready to put the pie on a cold, cool. Served cold, garnish with herbs. Mayonnaise submitted separately.200 g veal or chicken, 50 g of ham fat, 100 grams of stale bread, 50 g onion, 10 g of parsley, 50 grams softened butter, 1yaytso, salt and pepper to taste.

Terrine of poultry on - an Austrian in a pie

In the treated chicken skin, separate the flesh from the bones and add veal, rooster combs (scald with boiling water, dry out), ham scalded fat, white crumb of stale bread, soaked in cream or milk, parsley root, onion, peeled and cleaned mushrooms, clove garlic, all finely chopped and fry in butter, season with salt, pepper, egg yolk, moisten with white sauce (see Sauces), or browned flour. Knead dough oparnoe (see dough). You can also take a puff pastry or polusloenoe, fresh water. Roll out the dough into 1 cm thick, put in a pot or a Roaster, a roasting pan or deep frying pan greased with pork fat and sprinkled with fine breadcrumbs. Beat the egg whites to a froth, all meat products together, put the dough in a greased form, it put meat, make the dough roof, brush egg whites and garnish with rooster combs, put to bake in the oven. Ready to smear butter pate, covered with a napkin, when applying sprinkle with lemon juice and 50 g of sparkling wine.100 grams chicken, 100 grams of veal, 50 g cocks combs, 50 g of ham fat, 50 grams of mushrooms, 5 grams of biscuits, 20 g fat, 20 g cream, 20 g onion, 1 egg, 200 grams of white sauce and spices.

Liver pate in pastry

In beef and veal liver remove the film (the pig livers are no films), cut, folded into a pot, add vegetables, simmer, covered until tender. Ready to liver mince, add butter, nutmeg, well mixed. Combine flour, sour cream, eggs, butter and sugar dough, to give the dough for 10-15 minutes to lie down in a cool place. At the bottom of the form put the dough, thinly rolled out pre-, mid-fill the pate on top to close the dough to decorate pieces of dough, brush with egg and bake in the oven.100 g liver, 30 g fat pork, 20 g butter, 10 g carrot, 20 g onion, 1 g nutmeg, 70g flour, south of butter for the dough, 20 g sour cream, 5 g sugar, 1 / 3 eggs, salt and pepper to taste.

Foie gras in the form of

Liver, pork and vegetables are cut, folded into a saucepan, simmer, covered until tender. Ready liver 2-3 times through a meat grinder, rub through a sieve, add to pan, add eggs, nutmeg powder and 10 g bacon, cut into small cubes, Stir well, add grated cheese, again Stir remaining bacon cut into thin slices , repelling the hoe and put them to the sides and bottom of the form, designed for pastry, put the pie, cover the top with bacon fat and bake in the oven. Ready pie cool. Before submitting the form immersed in hot water and shake out the paste. Ready pie sliced, lay on the bread and butter, served with tea.100 g liver, 50 g fat bacon, 40 g pork fat, 25 g onion, 15 g carrot, 20 g butter, 1 / 2 eggs, nutmeg, pinch of salt, pepper to taste.

Liver pate in fat pork bacon

In calf and beef liver to remove the film, wash and fry together with fresh bacon grease and roots, finely chopped. Ready to miss 2 times the liver through a meat grinder, combine in a saucepan, add egg and nutmeg. Slices of bacon fat to fit into the form on the sides and bottom of the form in the middle of the set paste, cover the top of any test, spread the dough with egg and bake in the oven. Ready pie to cool, before serving the form to load up to half of the hot water and shake out the pastry and cut into portions, the side to put cucumbers or tomatoes.200 g liver, 100 grams of fat bacon laying form, 20 g onion, 15 g carrot, 10 g butter, 1 / 4 eggs, nutmeg, salt and pepper to taste.

Cold terrine of goose livers and livers of turkeys

Two goose liver soaked in milk for 2-3 hours. Finely chop, 200 g of fresh unsalted bacon slice and fry with the liver, drive 1 egg, put 4 tbsp. finely chopped stale bread, one white hat, mushroom or mushroom, finely cut by, squeeze juice from 1 / 4 lemon, add the grated nutmeg, a spoonful of salt. Spread the pot of butter, sprinkle with breadcrumbs, lay in her stuffing, bake, then mince, add 100 g of unsalted butter and rub through a sieve, add to the dish, wet the knife in Provence or olive oil, smooth and smooth, clean lanspikom ( frozen gel) or mayonnaise, to serve. This pie is served hot sometimes. In this case, put the pan pancakes or pashtetnym test.Two liver birds, 1 egg, 1 / 2 cup milk 1 / 2 cup grated white bread, 50 g butter, 1 pileus, 1/4limona, 1 nutmeg, 100 g of fresh bacon, salt and pepper to taste.

Minced liver with veal or chicken for pates

Take 1 kg of calf liver, remove the foil, rinsed and roasted whole with the addition of pork fat unsalted bacon and roots, with a leek or bulb, parsley, celery, carrots, bay leaf and pepper. Roast, bake in the oven, bring to readiness, cool, grate, and then rub through a sieve with vegetables and bacon fat, with soaked in milk and wrung a bun, put 200 g of raw, crank through a meat grinder and worn on a sieve, veal, 50 g broth, 4-5 eggs, salt, and mix all together, formed into any shape, put in the oven for baking. Ready pie cool cool, decorate with butter from pastry kornetika or glossy paper, folded corner and cut-off, to get an oblique cut corner. This paste can be wrapped in any dough and bake, top to anoint the egg.

Terrine of beef with rice

Boiled and cooled well and boiled meats with rice porridge mince with frequent bars 2-3, add half the softened butter and cheese, grated on a fine grater, the whole mass of good knock and potoloch tolkushkoy or grind on the board. Pate sformovat, put in refrigerator to harden. When a paste is made butter from his planed flower petals and formed rosettes or squeeze the oil out of pastry bags.