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Classic
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page 178
E.--Meat and Game Pies, etc.
I. LARGE MEAT PIES.
1. General Directions. The dough must be adapted to the kind of pie that is to
be made. Chicken-, pigeon-, lamb- or veal pies, for which the meat has been
fricas seed, are made with a fine puff paste or a good butter crust; the latter
should be used if the meat is to be cooked until done in the pie. The butter
crust is used for hare or venison pies; a water crust, which, of course, is not
to be eaten, can also be made.
Meat pies that are not intended to be served at once after they are ready, must
not be seasoned with lemon juice or vinegar, and majoram must be put into fine
dishes with great caution, if at all.
Always serve a good jelly with cold meat pies of every description, excepting
with goose liver patties.
2. Goose Liver Patties ("Strassburger Gænseleber-Pastete") No. 1. Divide 6
large goose livers into halves, cutting them in two where they are joined.
Remove the yellow spot where the gall bag was attached and wash the livers with
sweet milk; water must not touch them. Peel some truffles, cut them into pieces
about the length of the little finger and lard eight of the pieces of liver with
them. Slice the remaining livers and pound very finely, season with a
tablespoonful of finely sliced eschalots stewed in butter, double this quantity
of finely sliced truffles, fine salt, a little fine white pepper, nutmeg, and
pound all this very fine. During the pounding, however, gradually add 2 pounds
of fresh bacon which has previously been boiled for an hour and sliced and
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