Cold Pies
From 366 menus and 1200 recipes of the Baron Brisse in French and English, 1884
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 51. The excerpt below is the record exactly as published.
Cold pies and hcw to make them. There are a variety of cold pies, such as veal and ham, chicken, fish, game, or foie gras. Line a mould with short paste and spread a thick layer of either meat, game, or fish forcemeat, fill up the mould with whatever meat or fish you intend using, press it down firmly, sprinkle with salt and pepper, and cover with a thick pie-crust ; make a hole in the centre, put in a small roll of paper
Cook this with the app: pantry check, scaling, and the assistant.