Veal Pie

The Art of Cookery Made Easy and Refined · Mollard, John · 1802

Source: The Art of Cookery Made Easy and Refined
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (9)

best end of a loin of veal ↝ Veal, loin, separable lean only, raw [Lamb, Veal, and Game Products]
fat from the kidney ↝ Kidney [Liver and organ meats]
yolks of boiled eggs ↝ Egg, yolk only, raw [Eggs and omelets]
puff paste
good consumé

seasoning

pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]

decoration

egg ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
leaves ↝ Chrysanthemum leaves, raw [Vegetables and Vegetable Products]

Instructions (8)

Cut the best end of a loin of veal into thin chops.
Take off part of the bone and some of the fat from the kidney.
Season with pepper and salt.
Put them into a deep dish.
Cover with puff paste.
Egg and ornament with leaves.
Bake it.
When it is to be served up, put into it some good consumé.

Original Text

Veal Pie.

Cut the best end of a loin of veal into thin chops, take off part of the bone and some of the fat from the kidney, season with pepper and salt, put them into a[108] deep dish with yolks of boiled eggs, cover with puff paste, egg and ornament with leaves, bake it, and when it is to be served up, put into it some good consumé.

Notes

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