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Classic
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page 186
pickled over night according to No. 8 and then simmered until nearly done. At
the same time take 1 1/2 pounds of veal and pork half and half, and make a
forcemeat as directed in No. 8 of this Division. The livers and hearts of tame
fowl are chopped and added to the forcemeat. Then with a knife make an opening
clear through to the bottom; roll a cover for the meat from some of the
remaining dough, trim this cover smoothly all around, brush with egg, lay a
border on it and also brush it, ornament the top of the pie with figures made
from scraps of dough and then cut an opening in the center about the size of a
penny. According to the contents of the pie it must bake from 2 1/2-3 hours. If
it should begin to color too soon, cover it with a piece of buttered paper. If
the contents of the pie consist of wild fowl, add to it a brown meat gravy or
truffle sauce poured into it from the opening in the top. After the pork fat
slices have been removed as much as possible, the opening must again be closed.
For tame fowl take an oyster-, anchovy-, caper- or mushroom sauce, in which the
broth of the stewed meat can be utilized. This pie can also be served cold; in
this case pour 1-2 cupfuls of strong bouillon into the opening through a funnel
as soon as the pie is taken out of the oven; when the pie is cold close the
opening with a little wad of paper.
12. Mock Turtle Pie. Take 2 pounds of flour for a puff paste as described in
Division S, cut it into 2 parts of unequal size, for the bottom roll the
smallest piece about 1/16 of an inch thick, lay the dish in which the pie is to
be baked on the dough and cut the latter to the size of the dish; this flap is
then placed into the dish, which must first be buttered. Form a few sheets of
paper into the shape of a ball and cover it smoothly with a few damp napkins and
put the ball so formed on the bottom of the middle of the dish so that the inner
space of the pie can be as desired, or else the space can also be filled with
dried peas. The remainder of the dough is then also rolled to the thickness of
the under crust, and large enough so that a rim about 2 inches wide can be cut
from around the edge of the pie. The upper crust is put onto the dish over the
ball in the center; brush with egg and then put on the
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