Polish cuisine recipies

Pain de Gibier - Hare Pie

Take hare without veins then lard and roast, as well as one calf liver. After roasting peel off bones, mince meat with liver, after smash it and drain it in a strainer adding couple of spoons of broth (soup). Add different spices one after another and salt. Rubb it all in a bowl adding 8 eggs one after another and one pound of melted butter. Mix it properly. Than put it on a plate (old - in a lister) lubricated with butter and put in the roast for one hour.
After roasting: when it will be cold enough shift it on a dish (plate), decorate with aspic and pass over with vinegar and oil.

Buon apetit

Ingredients
30 grams butter (0,66 pounds)
30 grams of sugar (0,66 pounds)
grounded not peeled almonds 30 gr (0,66 pounds)
30 gr flour (0,66 pounds)
2 whole eggs

Execution
Grate the butter, add eggs and sugar then combine almonds, then add flour and knead well everything. Divide it into three pieces and bake each separately.

Mass
Ingredients
4 egg yolks
4 sugar tablespoons
1 teaspoon of flour
sweet, boiled cream. 1 / 2 cup
vanilla 1 / 2 stick
4 tablespoons of very strong black coffee

Execution
Grate egg yolks with sugar and flour. Boil the cream with vanilla, but vanilla stick remove after boiling. Pour boiling cream with egg yolks and stir over at a low heat until the creation of a smooth mass. When completely cool add coffee and stir it into mass, which can be put already on the pieces of cake. You can sprinkle cake with cognac, liqueur, cream, coffee, etc. The next day ice with coffee icing.

Take 0,5 kg almonds in peels (skin), dry up, grind in the mill.
Froth 10 egg's glair in grind smoothly with 0,5 kg of sugar, add almonds, squeeze juice of a lemon, add 2 tablespoons of flour.
Then divide the cake into 2 equal parts in two tourtières (or in one but in a turn) and bake on a medium heat.
Prepare filling and insert between those two parts with acid/sour jam (gooseberry, currant).

You can put icing on the top.

Delicious, even simple.