736. VEAL AND HAM PIE

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Time
Cook: 90 min Total: 90 min
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (11)
Instructions (11)
  1. Trim the veal and ham into scollops, and season with pepper and salt in moderation.
  2. Chop a handful of mushrooms and some parsley very fine.
  3. Put the chopped mushrooms and parsley in a small stewpan with a small bit of butter and one shalot also chopped fine.
  4. Fry these lightly over the fire.
  5. Add nearly a pint of Velouté sauce or good stock.
  6. Boil the whole for five minutes.
  7. Pour the mixture into the pie.
  8. Place six yolks of eggs boiled hard in the cavities.
  9. Cover with puff-paste.
  10. Bake the pie for an hour and a half.
  11. Serve.
Original Text
736. VEAL AND HAM PIE. TRIM the veal and ham into scollops, and season with pepper and salt in moderation. Next chop a handful of mushrooms and some parsley very fine, and put them in a small stewpan with a small bit of butter and one shalot also chopped fine; fry these lightly over the fire, then add nearly a pint of Velouté sauce or good stock; boil the whole for five minutes and pour it into the pie; place six yolks of eggs boiled hard in the cavities, cover with puff-paste, bake the pie for an hour and a half, and serve.
Notes
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