Pastry Sandwiches.— Roll out some
good puit' paste till it is as thin as a wafer, and
cut it into two pieces the same size and shape.
Lay one of these on a buttered haking-tin, and
spread over it lightly some fine fruit jelly.
Place the other piece of pastry on the top, press
it lightly with the fingers, mark it in squares
where it is afterwards to be cut, and bake it in
a moderate oven. Sift powdered sugar✪ Pastry Sandwiches over
the sandwiches before serving them, and
aiTange them on a neatly-folded napkin, or cut
them when cold into narrow strips, pile them
in a circle on a dish, and pour whipped cream
into the middle of them. Time to bake, twenty
minutes. Probable cost, without the cream, 8d.
Sufficient, a quarter of a pound of paste will
make a nice supper dish.
Pastry Sandwiches (another way).—
RoU out two squares, one of almond paste and
the other of puif paste, to the same size and
thickness. Lay the puff paste upon the almond
paste, press them lightly with the fingers, and
cut them out together into shapes. Brush
beaten egg over them, sprinkle powdered sugar
upon them, and bake them in a moderate
oven. Time, about twenty minutes to bake.
Probable cost, 2d. each.
Pasty, Forcemeat of {see Forcemeat of
Pasty).
Pasty of Fresh or Preserved Fruit.
— A pasty is distinguished from a pie or a tart,
because it has pastry both under ajid above the
fruit. It may be baked either with or without a
plate. When no dish is used, roll the pastry
out thin, and stamp it into a small round shape,
spread the jam, or slice the fruit, xipon half the
round, and turn the other haK over it.
Moisten the edges with a little water, press
them securely together, and bake the pasties in
a moderate oven. Sprinkle powdered sugar
over before serving. Time to bake, according
to size. A pasty made of fresh fruit will
require baking a little longer than one made
of jam.
Pasty, Potato {see Potato Pasty,
Modem).
Pate Brisee {see Crust, Pate Brisee).
Pate de Gibier, or Game Pat6, Su-
perlative.— Bone four partridges, sprinkle
over them a little pepper, salt, and seasoning
spice, allowing one ounce of spice to two pounds
of meat. Cut up a hare into convenient-sized
pieces, and season it like the partridges. Put
inside each of the partridges a good-sized
truffle and a portion of forcemeat, prepared as
follows : — Mince finely and separately, and then
mix thoroughly, one pound of calf's hver, two
pounds of lean meat (either pork or veal), half
a ponnd of ham, and three pounds of fat bacon ;
season this mixture with four ounces of
powdered spice, pound it in a mortar, and
afterwards mix with it a pound and a half of
truffles. [Make some pastry, and mould it to
the proper shape, according to the directions
already given {see Paste for Raised Pies) ; cover
the bottom of the pie with a layer of slices of fat
bacon, place upon this half the hare and half
the forcemeat, then put in the partridges, two
✪ Game Pie
Page 1110 · 2 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Pastry Sandwiches.— Roll out some good puff paste till it is as thin as a wafer, and cut it into two pieces the same size and shape. Lay one of these on a buttered baking-tin, and spread over it lightly some fine fruit jelly. Place the other piece of pastry on the top, press it lightly with the fingers, mark it in squares where it is afterwards to be cut, and bake it in a moderate oven. Sift powdered sugar over the sandwiches before serving them, and arrange them on a neatly-folded napkin, or cut them when cold into narrow strips, pile them in a circle on a dish, and pour whipped cream into the middle of them. Time to bake, twenty minutes. Probable cost, without the cream, 8d. Sufficient, a quarter of a pound of paste will make a nice supper dish.
Pastry Sandwiches (another way).— Roll out two squares, one of almond paste and the other of puif paste, to the same size and thickness. Lay the puff paste upon the almond paste, press them lightly with the fingers, and cut them out together into shapes. Brush beaten egg over them, sprinkle powdered sugar upon them, and bake them in a moderate oven. Time, about twenty minutes to bake. Probable cost, 2d. each.
Pasty, Forcemeat of {see Forcemeat of Pasty).
Pasty of Fresh or Preserved Fruit.
— A pasty is distinguished from a pie or a tart, because it has pastry both under and above the fruit. It may be baked either with or without a plate. When no dish is used, roll the pastry out thin, and stamp it into a small round shape, spread the jam, or slice the fruit, upon half the round, and turn the other half over it. Moisten the edges with a little water, press them securely together, and bake the pasties in a moderate oven. Sprinkle powdered sugar over before serving. Time to bake, according to size. A pasty made of fresh fruit will require baking a little longer than one made of jam.
Pasty, Potato {see Potato Pasty, Modem).
Pate Brisee {see Crust, Pate Brisee).
Pate de Gibier, or Game Pat6, Superlative.— Bone four partridges, sprinkle over them a little pepper, salt, and seasoning spice, allowing one ounce of spice to two pounds of meat. Cut up a hare into convenient-sized pieces, and season it like the partridges. Put inside each of the partridges a good-sized truffle and a portion of forcemeat, prepared as follows : — Mince finely and separately, and then mix thoroughly, one pound of calf's hver, two pounds of lean meat (either pork or veal), half a ponnd of ham, and three pounds of fat bacon ; season this mixture with four ounces of powdered spice, pound it in a mortar, and afterwards mix with it a pound and a half of truffles. [Make some pastry, and mould it to the proper shape, according to the directions already given {see Paste for Raised Pies) ; cover the bottom of the pie with a layer of slices of fat bacon, place upon this half the hare and half the forcemeat, then put in the partridges, two
Records on this page
Pastry SandwichesGame Pie