Grouse Pie

The "Queen" cookery books. No.6. Swee... · S. Beaty-Pownall · 1902
Source
The "Queen" cookery books. No.6. Sweets "part 1"
Time
Cook: 180 min Total: 180 min
Status
success · extracted 4 days ago
Not a recipe
No
Ingredients (19)
For the pie
For the farce
For the timbale case
Instructions (19)
  1. Pluck, draw, and bone two brace of grouse.
  2. Stuff the birds with the farce given below.
  3. Line a good-sized plain timbale, or cake mould with a good paste (such as the “rich short paste” given in the beginning of this chapter).
  4. Cover the bottom and sides of this with a layer of the farce.
  5. Lay in the birds.
  6. Fill up with a pound of tender rump steak, well seasoned, cut thin, and each piece rolled round a little bit of fat, to fill up the interstices.
  7. Add hard-boiled eggs, if liked.
  8. Cover with the crust.
  9. Bake three hours in a moderate oven.
For the farce
  1. Par-fry 1lb. of calf's liver, cut into dice, in butter.
  2. Mix it with 11/2lb. of veal cutlet, 1lb. of not too lean ham, a little parsley and shallot, all previously minced.
  3. Pound it smooth.
  4. Rub it through a wire sieve.
  5. Season it rather highly with quatre épices or mignonette.
  6. Stir into it a small bottle of truffles and three hard-boiled eggs sliced, and use.
To make a timbale case
  1. Choose a round or oval stewpan which will go into the oven.
  2. Line it well with the following paste:
  3. Mix 1lb. of sifted flour with 4oz. of fresh butter or lard, the yolks of two eggs, a little salt, and sufficient water, to a stiff paste, kneading it well to get it firm.
  4. Roll it out.
Original Text · last edited 4 days ago
Grouse Pie.—Pluck, draw, and bone two brace of grouse, and stuff the birds with the farce given below. Line a good-sized plain timbale, or cake mould with a good paste (such as the “rich short paste” given in the beginning of this chapter), and cover the bottom and sides of this with a layer of the farce; lay in the birds, and fill up with a pound of tender rump steak, well seasoned, cut thin, and each piece rolled round a little bit of fat, to fill up the interstices, adding hard-boiled eggs, if liked. Cover with the crust, and bake three hours in a moderate oven. For the farce, par-fry 1lb. of calf's liver, cut into dice, in butter, then mix it with 1½lb. of veal cutlet, 1lb. of not too lean ham, a little parsley and shallot, all previously minced, pound it smooth, rub it through a wire sieve and after seasoning it rather highly with quatre épices or mignonette, stir into it a small bottle of truffles and three hard-boiled eggs sliced, and use. If truffles are not at hand, use a small tin of truffled pâté de foie gras, which is often better than the bottled truffles, as these have only too frequently lost their flavour. This is a super-excellent pie and well worth the trouble of making. It is not difficult for an intelligent and willing cook to make a very nice timbale case for this, or any other rich, form of pie thus: Choose a round or oval stewpan which will go into the oven and line it well with the following paste—mix 1lb. of sifted flour with 4oz. of fresh butter or lard, the yolks of two eggs, a little salt, and sufficient water, to a stiff paste, kneading it well to get it firm; roll it out the
Notes
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