Fate d la Strasbourgcoise (Strasbourg Pie)
From The new century cookery book, 1901
Serves 10
Ensure the paste is pressed well against the sides for pattern.
Presented as published in 1901. 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 The new century cookery book (1901) by Charles Herman Senn, page 341. The excerpt below is the record exactly as published.
Fate d la Strasbourgcoise (Strasbourg Pie). — Line an oblong greased Strasbourg pie mould with nouille paste or hot water crust rolled out about a quarter of an inch in thickness. This must be done very carefully, and the paste must be pressed well against the sides, so that the pattern of the mould is ob- tained when the pie is baked. Prick the sides and bottom of the lined mould with a fork to prevent blistering. Have ready a forcemeat made of veal, pork. DBLONG STRASBOURG PIE MOULD and 404 THE NEW CENTURY COOKERY BOOK panade, and line the inside of the mould with this. Fill the mould with alternate layers of thin slices of streaky bacon, slices of veal, slices of fresh lean pork, and farce to which a small quantity of foie gras has been added. Season each layer with aromatic seasoning and finely powdered herbs
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