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Pastes from Paul Bocuz. The present French recipes of

What is paste in French? These are several types of meat crushed differently, indispensable spices and special conditions of roasting. Pastes traditionally give hot, cold and even prepare for the future. We offer you two detailed recipes from master Paul Bocuz.

Forcemeat for pastes

Preparation: 20 minutes

Carefully remove with

veins and films from meat, cut off a skin from fat. Cut meat and fat with cubes, small chop them or pound in a mortar. When you receive homogeneous mass, pour into it salt, then on one add some egg then add cognac. To check whether it is enough in forcemeat of salt and spices, weld in a small amount of the boiling water on weak fire a forcemeat piece of the size of hazelnut.

veal Paste in shape

On 6 persons
of Preparation: 30 minutes
of Pickling: 2 hours
of Roasting: 1 hour 30 minutes

Carefully remove with

all veins and films from meat and cut meat in cubes with the party of 3 cm, and fat - pieces thickness about a finger. Salt, pepper, sprinkle with spices, add cognac. Lay out in a salad bowl and leave to be pickled for 2 hours. Then add forcemeat to marinated meat and mix.

Lay a form bottom fat strips, from above lay out mix of marinated meat with forcemeat. It is possible also, having laid out a form bottom fat strips, to spread out over this fat a forcemeat layer, then one more layer of pieces of fat, veal, pork, fat and ham, alternating them, and then again a forcemeat layer and so on, to form top. The top layer - fat strips.

by

in the middle of the filled form make an opening, on the right and to the left of it put a thyme and bay leaf, cover and put a form in a water bath. You keep in a hot oven at least 1 hour 30 minutes.

It is time will change depending on a form in which paste, and by nature used meat therefore about readiness of a dish it is the best of all to judge by that juice which will appear at edges of a form prepares. If paste is ready, this juice will be light and transparent.

Take out a form with paste from an oven, uncover and put from above on a form a plate of the corresponding size, and on this plate - freight weighing 250 g. Use of a press will make paste dense and uniform during its cooling. Without freight paste will be friable, and it will be difficult to cut it on pieces, they will crumble.

on the other hand if freight is too heavy, then paste will be left by part of fat, and it will not be rather tasty.

to serve paste on a table, carefully wash outside a form and put it on the dish covered with the put napkin.

Ferdinand Vernert`s Paste

Dough:

Stuffing:

On 10 persons
of Preparation: 40 minutes
of Endurance of the test: 12 hours
of Roasting: 1 hour 15 minutes

Dough. Prepare it the day before. Having staid 12 hours, dough will lose the excessive elasticity. It needs to be made elastic and 4 times to put an envelope, as at preparation of puff pastry.

Veal. Cut out from veal which you will cook 8 narrow long pieces 1,5 cm wide and 15 cm long. Cut out two big pieces on 20 cm in width and 30 cm in length from fat (or four pieces on 15 cm) and 8 narrow slices (the same size as meat pieces). Cut out pieces of the same size and quantity from ham.

Put pieces of veal and slices of fat in a deep form, salt with seasonings, a thyme and small pounded bay leaf, mix everything that meat became impregnated with spices, water with cognac. Leave before use, from time to time stirring this mix.

Forcemeat. Cut pieces of pork fillet on large cubes. In the same way cut other veal, fat and ham. Salt with spices, a thyme and bay leaf, then small chop up by means of a knife or pass via the meat grinder. Pound the turned-out forcemeat in a mortar and very well mix, having poured in the shaken-up eggs and the cognac which remained from marinade there. To make sure of enough salt, it is necessary to weld a forcemeat piece in a small amount of the boiling water and to try.

Dough. Roll 3/4 tests by means of a rolling pin. At the same time at you the rectangle 35 cm wide and 8 mm thick has to turn out from the test.

Lay out dough on a baking sheet, put a slice of fat of the big size in the middle of this test, from above lay out a forcemeat layer, a veal layer, fat and ham, alternating these layers. After ham there is a forcemeat layer and so on, before filling again. All components of a stuffing should be distributed evenly, but it is necessary to finish with a layer of forcemeat which is covered from above with the second piece of fat.

Slightly moisten

by means of wet towel wipes or a brush of edge of the test. Lift them and pull on the top slice of fat from two long parties a rectangle from the test, so that edges of the test connected with each other.

Further carry out

by a damp brush or a napkin on all surface of the test. Put from above one more rectangle from a layer of dough which has to have just the same sizes. Previously this top layer of dough is adjusted to the lower layer by means of a knife on all edges of the test. It will allow it to behave correctly during baking.

by means of tweezers for the test or index and big fingers you zashchipnit edge of the baked test, holding the tool or fingers with an inclination. Grease a test surface with the shaken-up egg. Decorate top of the baked test by means of cuts. And at last, by means of an edge of a knife make two openings with a diameter of 1 cm on the average line of already decorated test and insert into each of them a tubule from the oiled paper that the test came out steam.

Deliver to

in a hot oven. When dough gets a pleasant shade, protect it from excessive heat, having covered with the damp white paper of high quality which is not exuding an unpleasant smell because this smell for certain will pass to dough when heating.

to

Approximately in an hour around both tubules will allocate a small amount of meat juice which gradually hardens and forms meat jelly. It is possible to determine readiness of the test by this phenomenon. This certificate - the most true.

It is a dish it is possible to give hot, warm or cold. Notice that it is more difficult to cut hot dough.

From the book “Kitchen on seasons. All tasty from the market“