MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Pashtet
Categories: Lamb, Meatloaf, Pork, Veal, Ukrainian
Yield: 1 Batch

1/2 c Dried mushrooms; or more
2 lb Veal liver
Milk
4 lb Veal
1/2 lb Pork with fat
1/2 lb Lamb
1 md Onion; chopped
1 Celery rib; chopped
1 md Carrot; sliced
1 sm Parsnip; sliced
2 Parsley sprigs
1/2 Bay leaf
1/4 ts Marjoram
2 ts Salt
3/4 c Dry bread crumbs
3 tb Dry red wine (optional)
5 Eggs; up to 6, separated
Salt & pepper

Pashtet is a meat or fish loaf of a very fine texture, having its
fibrous ingredients ground 3 or 4 times on the finest blade of a food
chopper until the mixture is as smooth and creamy as soft butter.
European food choppers have a special attachment for this purpose.
For additional fineness, the mixture is pressed through a fine sieve.
Pashtet may be made of any meat or fish or a combination of several
varieties of each. It may be a large or an individual loaf, and
served hot or cold as an appetizer or as a main dinner dish. For very
special occasions, the individual cooked pashtet is often encased in
puff or short pastry and then baked. Pashtet is considered an
aristocratic dish. This recipe may be varied by using poultry, game,
or fish.

Wash the mushrooms in hot water. Soak them in lukewarm water to cover
for 15 to 30 minutes. Wash the liver and soak in the milk to cover
until needed. Put the meat into a kettle along with the mushrooms and
the water in which they were soaked, and with the vegetables, spices,
and salt. Add enough hot water to barely cover. Bring to a boil.
Cover and simmer until the meat is tender. In the last 10 minutes of
the cooking period, add the liver and continue cooking. Strain the
mixture and reserve the stock. Remove the bay leaf. Put the strained
ingredients through a food chopper 3 or 4 times, using a fine blade.
Soften the bread crumbs in 1 cup of the reserved meat stock. Combine
it with the meat. If the mixture is very thick, add some meat stock.
Stir in the wine, if used. Add the egg yolks, one at a time, beating
vigorously after each addition. Season to taste with salt & pepper.
Beat the egg whites until stiff and fold into the mixture. Butter a
mold generously with soft butter, sprinkle with fine bread crumbs,
and fill it 2/3rds full with the mixture. Sprinkle the top lightly
with melted butter and cover tightly. Set the mold on a rack in a
large kettle, pour in boiling water to one-half the depth of the
mold. Cover the kettle closely, and steam for 1 hour. Remove the mold
from the kettle and place it in a moderate oven (350?F) for about
20 minutes to complete the cooking in a dry heat. Serve the pashtet
hot or cold. Tartar Sauce is delicious with a hot pashtet.

Recipe by Savella Stechishin

Recipe FROM: Traditional Ukrainian Cookery, 1976

MMMMM


Wherever you go, there you are!

--- MBSE BBS v1.1.7.2 (Linux-x86_64)
* Origin: Outpost BBS * Johnson City, TN (1:18/200)