Cold Game Pie

Ingredients

• 2 lbs. frifd or roasted game
• % lb. of truffles, sliced
• % lb. of butter
• 4 eggs
• Vi lb. finely chopped sardines
• 1 pinch of pepper
• 2 soaked rolls
• 1 tsp. of grated onion
• % lb. finely grated Parmesan cheesj
• Some butter for the dish

Method

1. 1

   Chop or grind the meat very fine.

2. 2

   Melt the butter, add the rolls, sardines, and onions, one whole egg and 3 yolks.

3. 3

   Stir on the stove until dry.

4. 4

   After cooling, add meat, salt, and pepper.

5. 5

   Press through a sieve, stir in truffles, beaten egg whites, and Parmesan.

6. 6

   Fill a buttered dish, cover, and steam over boiling water for 1.5 hours.

7. 7

   Cool and turn out on a platter, garnish with lettuce.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 56. The excerpt below is the record exactly as published.

COLD GAME PIE. Made From Deer, Doe, Boar or Rabbit Meat. A good way to utilize the remnants of game roasts. Quantity for 6 Persons. 2 lbs. frifd or roasted game % lb. of truffles, sliced % lb. of butter 4 eggs Salt Vi lb. finely chopped sardines 1 pinch of pepper 2 soaked rolls 1 tsp. of grated onion Some butter for the dish % lb. finely grated Parmesan cheesj

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