1242. VEAL AND HAM PIE, OR TIMBALE.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Time
Cook: 180 min Total: 180 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (17)
Instructions (22)
  1. First daube or interlard about three pounds of white veal (from the leg) with lardoons or square strips of fat bacon or ham.
  2. Cut this in thick slices across the grain of the meat, and put them on a dish with an equal quantity of dressed ham cut also in thick slices.
  3. Spread the inside of a plain mould with butter.
  4. Line it with short paste (No. 1253), about a quarter of an inch thick.
  5. Line the inside of this with a rather thick layer of forcemeat (No. 247).
  6. Place the veal and ham in alternate layers.
  7. Season between each with aromatic spices, pepper and salt.
  8. Fill up the hollow places and cover in the surface with some of the forcemeat.
  9. Place some thin layers of fat bacon over the whole.
  10. Cover in the top with some of the paste previously rolled out to the thickness of the eighth part of an inch.
  11. Apply the top paste after wetting the edges of the pie with a paste-brush dipped in water.
  12. Make fast by pressing both pieces of paste together with the fore-finger and thumb, so as to cause them to adhere closely together.
  13. Neatly trim the edges and pinch them round with pastry-pinchers.
  14. Decorate the top of the timbale with thin strips of paste, cut out in the form of leaves, &c., arranged according to the upper part of the design represented in No. 1444.
  15. Egg the surface over with a paste-brush.
  16. Make a small hole in the centre of the top of the pie, for the steam to escape.
  17. Bake it in the oven for about three hours.
  18. When it is done, withdraw it from the oven.
  19. About twenty minutes afterwards, place the point of a funnel in the hole at the top of the timbale.
  20. Through this pour in about a pint of good well-seasoned strong consommé, reduced to the consistency of half-glaze.
  21. Stop up the hole with a small piece of paste.
  22. Keep the timbale in a cool place until wanted for use.
Original Text
1242. VEAL AND HAM PIE, OR TIMBALE.* First daube or interlard about three pounds of white veal (from the leg) with lardoons or square strips of fat bacon or ham; cut this in thick slices across the grain of the meat, and put them on a dish with an equal quantity of dressed ham cut also in thick slices. Next spread the inside of a plain mould with butter, and line it with short paste (No. 1253), about a quarter of an inch thick; line the inside of this with a rather thick layer of forcemeat (No. 247); then place the veal and ham in alternate layers, season between each with aro-matic spices, pepper and salt, fill up the hollow places and cover in the surface with some of the force-meat: place some thin layers of fat bacon over the whole, and cover in the top with some of the paste previously rolled out to the thickness of the eighth part of an inch; this must be applied after the edges of the pie have been wetted with a paste-brush dipped in water, and made fast by pressing both pieces of paste together with the fore-finger and thumb, so as to cause them to adhere closely together. The edges should then be neatly trimmed, and pinched round with pastry-pinchers; decorate the top of the tim-bale with thin strips of paste, cut out in the form of leaves, &c., arranged according to the upper part of the design represented in No. 1444. Egg the surface over with a paste-brush, make a small hole in the centre of the top of the pie, for the steam to escape, and bake it in the oven for about three hours; when it is done, withdraw it from the oven, and about twenty minutes afterwards place the point of a funnel in the hole at the top of the timbale, and through this pour in about a pint of good well-seasoned strong consommé, reduced to the consistency of half-glaze: stop up the hole with a small piece of paste, and keep the timbale in a cool place until wanted for use.
Notes
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