Baked Poultry Liver Pâté with Lingonberry Jelly
In the 19th century, baked pâtés were considered the pinnacle of culinary art and an essential attribute of a lavish dinner party.
The French tradition
The technique for making this classic French pâté was brought to Russia by invited European chefs, but it was specifically in the merchant class that a purely Russian gastronomic homage emerged: rich, velvety poultry liver began to be served alongside tart pickled and jellied forest berries.
Lingonberries in the merchant home
Lingonberries were stored all winter in wooden barrels deep within merchant cellars, and their natural frosty acidity perfectly balanced the creamy richness of the baked pâté.
This pairing became a true marker of "high tone" at Russian receptions.
Richness and freshness
On our menu, the delicate poultry liver, baked with spices, is served beneath a glossy cap of lingonberry jelly, creating an ideal contrast of richness and freshness.