Petersburg Cuisine

Menu of the Reception on behalf of the Government of St. Petersburg, Budapest, September 2018

Images are provided by the Committee for External Relations of St. Petersburg

Dish Recipes

Chopped Hazel Grouse Pate with Truffles

Cooking rules

Spread a thin layer of butter into the pate mold, place the pastry into the mold and press to cover the bottom and walls of the mold so that there is no empty space. Mix hazel grouse godiveau with chopped truffles, put on a floured board, spoon oblong-round quenelles, tightly fill the mold with quenelles, cover the mold with pastry on top, make a cockade from the pastry in the middle of the lid and brush with egg. 2 hours before serving, place in a hot oven, take care that the pate does not get too much browned, when it is ready, take out the oven, remove the mold, glaze around and, putting it on a napkin, cut off the top correctly. Sauce, boiled with truffle juice, served separately in a gravy boat.