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Classic
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page 191
24. Cold Veal Pie. Take a piece of veal weighing about 2-3 pounds, cut it into
cubes and cook it with wine and salt until half done. Then add a few bay leaves,
cloves, pepper, mushrooms, a celery root and an onion, cover and cook slowly for
an hour. Get ready a pig's liver, first soaking it in hot water and then chop it
very fine, strain in order to remove all skin and then mix with 1 pound of
chopped pork, salt, pepper nutmeg, mace, pounded thyme, majoram, capers, and 2
whole eggs, and add the mushrooms which have been cooked with the veal and then
finely chopped to this forcemeat, which must be well mixed. Then take the veal
from the stove, put it on a sieve, put the broth back on the fire, cover and
cook thoroughly. The pie mould is lined with pork, then put in a layer of
force-meat, then some of the veal and continue in this way with a layer of the
forcemeat on top. Pour some of the veal sauce between each layer and then bake
with a good fire for 3 hours. After taking the pie out of the mould the pork
slices are cut away all around; then with a sharp knife divide the pie into neat
slices and serve with bread and butter.
25. Picnic Pie. Prepare a hollow crust as described in No. 12 and in the
meantime fry 12 small tenderloin beef steaks nicely brown in butter; boil 10
eggs until hard and cut them into dices with about 6 ounces of boiled ham and
stew 20 small mushrooms in bouillon until tender. Take off the top crust and
then fill in with beefsteaks, ham, eggs, and mushrooms in layers, cover each
layer with button onions and capers and drip over it a few spoonfuls of meat
jelly. The jelly is made by cooking the meat bouillon and mushroom broth with 1
pint of water, 1/2 glassful of Portwine, 1 spoonful of estragon vinegar (the
latter can be omitted if a sour flavor is deemed undesirable), and 1/2
teaspoonful of extract of beef. Stir 1/2 teaspoonful of dissolved white gelatine
through this mixture and use the jelly when half cool. Let the pie stand in a
cool place for a day after putting on the cover before serving it. A Remoulade
sauce can be added according to taste.
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