Sweetbread Pie

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791
Source
The housekeeper's instructor; or, universal family cook
Time
Cook: 120 min Total: 120 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (17)
crust
filling
sauce
Instructions (8)
  1. Lay a puff-paste half an inch thick at the bottom of a deep dish.
  2. Put a force-meat round the sides.
  3. Cut some sweetbreads in pieces, three or four, according to the size the pie is intended to be made.
  4. Lay them in first, then some artichoke bottoms, cut into four pieces each, then some cock’s-combs, a few truffles and morels, some asparagus tops, and fresh mushrooms, yolks of eggs boiled hard, and force-meat balls.
  5. Season with pepper and salt.
  6. Almost fill the pie with water.
  7. Cover it, and bake it two hours.
  8. When it comes from the oven, pour in some rich real gravy, thickened with a very little cream and flour.
Original Text
Sweetbread Pie. LAY a puff-paste half an inch thick at the bottom of a deep dish, and put a force-meat round the sides. Cut some sweetbreads in pieces, three or four, according to the size the pie is intended to be made; lay them in first, then some artichoke bottoms, cut into four pieces each, then some cock’s-combs, a few truffles and morels, some aspa- ragus tops, and fresh mushrooms, yolks of eggs boiled hard, and force-meat balls; season with pepper and salt. Almost fill the pie with water, cover it, and bake it two hours. When it comes from the oven, pour in some rich real gravy, thickened with a very little cream and flour.
Notes
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