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Forcemeat and pâté

6 recipes · Poultry and game

6 forcemeat and pâté recipes from the “Big Cookbook,” in the poultry and game category. From Henriette Schønberg Erken's original text to a modernized version for today's kitchen.

  • Moose Patties

    Moose patties from Erken's Big Cookbook (1914): ground moose meat and pork mixed with eggs and stock, formed into patties and fried; suitable for canning.

  • Moose Meatballs

    Moose meatballs from Erken's Big Cookbook (1914): moose meat and pork ground with red-wine-soaked bread, cooked as balls or pudding, or preserved in jars.

  • Goose Liver Pâté

    Goose liver pâté from Erken's Big Cookbook (1914): truffled goose liver layered with pork forcemeat in a pork-lined mold, baked about 2½ hours and cooled.

  • Chicken forcemeat I – chicken mousseline

    Chicken forcemeat I – mousseline from Erken's Big Cookbook (1914): raw chicken pounded with egg whites and ice-cold cream, shaped and poached.

  • Chicken forcemeat II

    Chicken forcemeat II from Erken's Big Cookbook (1914): raw chicken with panade and cream, shaped into quenelles, poached, served with suprême sauce.

  • Ptarmigan Pâté

    Ptarmigan pâté from Erken's 1914 cookbook: layers of ptarmigan breast, veal and pork with forcemeat, baked in a water bath and covered with a strong jus.