Game Pie

Dressed Game and Poultry à la Mode · De Salis, Mrs. (Harriet Anne) · 1888

Source: Dressed Game and Poultry à la Mode
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (22)

Lining

ten ounces of veal ↝ Veal, ground, raw [Lamb, Veal, and Game Products]
the same of veal fat ↝ Veal, Australian, separable fat, raw [Lamb, Veal, and Game Products]

Filling

fillets of grouse ↝ Ruffed Grouse, breast meat, skinless, raw [Poultry Products]
pheasant ↝ Pheasant, raw, meat only [Poultry Products]
partridge ↝ Pheasant, raw, meat and skin [Poultry Products]
hare
strips of tongue ↝ Tongue [Liver and organ meats]
ham ↝ Ham [Cold cuts and cured meats]
hard-boiled yolks of eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
button mushrooms ↝ Mushrooms, raw [Other vegetables and combinations]
pistachio nuts ↝ Nuts, pistachio nuts, raw [Nut and Seed Products]
truffles
pâté de foie gras ↝ Pate de foie gras, canned (goose liver pate), smoked [Poultry Products]

Seasoning

pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
cayenne ↝ Peppers, raw, NFS [Other vegetables and combinations]

Topping

paste on the top for cooking it in ↝ Guava paste [Jams, syrups, toppings]
clarified meat jelly, partly cold
chopped aspic
alternate slices of lemon ↝ Lemon, raw [Citrus fruits]
cucumber ↝ Cucumber, raw [Other vegetables and combinations]
Croûtons of red and yellow aspic

Instructions (8)

Take ten ounces of veal and the same of veal fat, and chop it very fine, season with pepper, salt, and cayenne.
Arrange this as a lining round a china raised pie mould.
Fill in with fillets of grouse, pheasant, partridge, and hare, strips of tongue, ham, hard-boiled yolks of eggs, button mushrooms, pistachio nuts, truffles, and pâté de foie gras.
Cover in with more of the mince, then put a paste on the top for cooking it in.
Bake from two and a half to three hours.
Remove the paste and fill the mould up with clarified meat jelly, partly cold; let this set.
Ornament the top with chopped aspic and alternate slices of lemon and cucumber round.
Croûtons of red and yellow aspic should be arranged at the base of the mould.

Original Text

Game Pie.

Take ten ounces of veal and the same of veal fat, and chop it very fine, season with pepper, salt, and cayenne. Arrange this as a lining round a china raised pie mould. Fill in with fillets of grouse, pheasant, partridge, and hare, strips of tongue, ham, hard-boiled yolks of eggs, button mushrooms, pistachio nuts, truffles, and pâté de foie gras; cover in with more of the mince, then put a paste on the top for cooking it in. Bake from two and a half to three hours. Remove the paste and fill the mould up with clarified meat jelly, partly cold; let this set. Ornament the top with chopped aspic and alternate slices of lemon and cucumber round. Croûtons of red and yellow aspic should be arranged at the base of the mould.

Notes

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