Lark Pie à la Moderne. (Pâté de Mauviettes à la Moderne.)

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894
Source
Mrs. A.B. Marshall's cookery book
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (19)
Filling
Crust
Gravy
Instructions (23)
  1. Pick, cleanse, and bone about eighteen larks.
  2. Cut one pound of rumpsteak into little dice shapes.
  3. Cut up a quarter of a pound of fat and lean bacon or ham, one small onion, and two fresh mushrooms.
  4. Chop a few herbs (such as thyme, parsley, and bayleaf).
  5. Combine the rumpsteak, bacon/ham, onion, mushrooms, herbs, salt, and pepper in a pan.
  6. Add about one and a half ounces of butter or good fat and fry over the fire for about eight to ten minutes.
  7. Pound all the filling ingredients together until quite smooth and rub through a coarse wire sieve.
  8. Put the mixture into a forcing bag with a pipe and fill the birds with it.
  9. Line a French raised pie tin or square dariole tin with raised piecrust, about a quarter of an inch thick.
  10. Place the filled birds in the lined tin.
  11. Wet the edge of the paste and cover with more paste rolled somewhat thinner.
  12. Press the edges well together, trim them, and brush over the top with whole beaten up egg.
  13. Roll some paste out very thin and stamp out shapes with a plain or fluted cutter to ornament the top of the pie.
  14. Place a band of buttered paper round the pie.
  15. Bake in a moderate oven for about one hour or an hour and a half, according to size.
  16. Remove the paper and tin and place the pie on the dish.
  17. Chop the bones from the larks very fine.
  18. Slice half an onion.
  19. Put the chopped bones, sliced onion, half an ounce of butter, a little bayleaf, thyme, and two or three black peppercorns into a stewpan.
  20. Fry all together with the cover on the pan for about fifteen to twenty minutes.
  21. Add a little gravy or stock and boil all together for about half an hour.
  22. Strain the gravy and remove the fat.
  23. Re-boil the gravy and fill up the pie with it using a funnel through a small hole made in the top crust.
Original Text
Lark Pie à la Moderne. (Pâté de Mauviettes à la Moderne.) Pick, cleanse, and bone about eighteen larks. Take one pound of rumpsteak, cut it up in little dice shapes, also a quarter of a pound of fat and lean bacon or ham, one small onion and two fresh mushrooms cut up, a few chopped herbs, such as thyme, parsley, and bayleaf, a pinch of salt and pepper, put these all together in a pan with about one and a half ounces of butter or good fat, and just fry over the fire for about eight or ten minutes, then pound all together until quite smooth and rub it through a coarse wire sieve; put the mixture into a forcing bag with a pipe, and fill the birds with it. Line a French raised pie tin or square dariole tin with raised piecrust to not quite a quarter of an inch thick, and place the birds in; wet the edge of the paste and then cover it up with more paste rolled somewhat thinner, press the edges well together, trim them, and brush over the top with whole beaten up egg, roll some of the paste out very thin and stamp it out with a plain or fluted cutter and ornament the top of the pie with these; place a band of buttered paper round the pie and put it into a moderate oven and bake for about one hour or an hour and a half, according to the size; remove the paper and tin and place the pie on the dish. Put the bones from the larks, all chopped up fine, half an onion sliced, and half an ounce of butter into a stewpan with a little bayleaf and thyme and two or three black peppercorns; fry all together, with the cover on the pan, for about fifteen to twenty minutes, then add a little gravy or stock and boil all together for about half an hour: strain, and remove the fat, put the gravy to re- boil and fill up the pie with it with a funnel through a little hole made in the top of the crust. This pie can be served either hot or cold.
Notes
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