Beef Pie with Potatoes a la Continentale

Ingredients

• When boiled beef has been left over
• some well-cured ham in round thin slices
• cook some large, unpeeled potatoes
• some butter
• some flour
• some consomme
• mushroom juice (if at hand)

Method

1. 1

   Cut it in thin slices; then some well-cured ham in round thin slices; cook some large, unpeeled potatoes.

2. 2

   When cooked, peel and slice in thin slices.

3. 3

   Let ham and potatoes simmer in a little stock; flavor with sherry, pepper, and salt.

4. 4

   Make a rich brown gravy from some consomme, mushroom juice (if at hand), butter, and flour; flavor with beef extract and sherry; color with kitchen bouquet; add the slices of beef to the gravy; let simmer for about fifteen minutes.

5. 5

   Make a pie crust by lining a pie plate with nice puff paste; put a buttered paper on the bottom and fill with beans; roll puff paste out very thin; put a cover on top of pastry; egg around; twist a strip of pastry in corkscrew style and fasten it all around on top of the egg; put a rosette of pastry in the centre; put in oven and bake until well done and golden brown.

6. 6

   When done, remove the cover carefully so as not to let it break; put on a plate in oven to dry; then remove the beans carefully; lift the pie crust on to a platter, and, when ready to fill, heat the crust; fill in the pie crust, one piece resting on top of the other, beef, potatoes, ham, potatoes, and so on, leaving a slice of potato in between each slice of beef and ham.

7. 7

   Pour the gravy on top.

8. 8

   Put the cover on; place on a platter; garnish with parsley at one side of the dish.

9. 9

   Serve in place of a joint for luncheon or dinner.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 208. The excerpt below is the record exactly as published.

Beef Pie with Potatoes a la Continentale Pate de Bceuf aux Pommes, a la Continentale When boiled beef has been left over it makes an excellent dish for dinner. Cut it in thin slices; then some wTell-cured ham in round thin slices; cook some large, unpeeled potatoes. When cooked, peel and slice in thin slices. Let ham and potatoes simmer in a little stock; flavor with sherry, pepper, and salt. Make a rich browm gravy from some consomme, mushroom juice (if at hand), butter, and flour; flavor with beef extract and sherry; color with kitchen bouquet; add the slices of beef to the gravy; let simmer for about fifteen minutes. Make a pie crust by lining a pie plate with nice puff paste; put a buttered paper on the bottom and fill with beans; roll puff paste out very thin; put a cover on top of pastry; egg around; twist a strip of pastry in cork¬ screw style and fasten it all around on top of the egg; put a rosette of pastry in the centre; put in oven and bake until well done and golden brown. When done, remove the cover carefully so as not to let it break; put on a plate in oven to dry; then remove the beans carefully; lift the pie crust on to a platter, and, when ready to fill, heat the crust; fill in the pie crust, one piece resting on top of the other, beef, potatoes, ham, potatoes, and so on, leaving a slice of potato in between each slice of beef and ham. Pour the gravy on top. Put the cover on; place on a platter; garnish with parsley at one side of the dish. Serve in place of a joint for luncheon or dinner. Fillet of Beef {Filet de Bceuf ) a la Chateaubriand Cut large slices of beef; sprinkle with pepper and salt; put on a broiler, and broil nice and rare; arrange on round pieces of toast; pour some melted butter over; sprinkle with chopped parsley. THE SWEDISH, FRENCH Serve on a platter with bordelaise sauce all around. Garnish with parsley. Can be served with green vegetables and potatoes. Stuffed Fillet of Beef with Chicken a la Gimo Filet de Boeuf farci de Poulet a la Gimo Cut round fillets of beef; sprinkle with pepper and salt; spread with chicken mousse all around; fry in good hot dripping or salad oil about three minutes on each side (be careful not to let it burn). When done, arrange on hot slices of tomatoes with a paper frill in each and a brown truffle sauce around. Plank Steak ( Chateaubriand grille sur la planche ) Select a large Delmonico or porterhouse steak; take a plank, butter it, put the steak on top; sprinkle with pepper and salt on both sides. Put under the gas broiler from four to five minutes; turn steak over for another four minutes; put melted butter on top. In the mean¬ time, cook and have some mashed potatoes — made creamy with some butter

Cook this with the app: pantry check, scaling, and the assistant.