Game Pie

Ingredients

• One and a half pound of Flour
• One and a half gill of Milk
• Six ounces of Butter
• The Yolk of an Egg
• Pepper, Salt, Cayenne and Nutmeg
• One pound of Veal
• One pound of fresh Pork
• Game of all kinds — Pigeons, Pheasant, Grouse, Chicken, Larks, Quails — a little of each.
• Quarter of a pound of Ham
• Liver Farce or Foie-gras
• A tablespoonful of chopped Mushrooms
• A tablespoonful of chopped Truffles
• A teaspoonful of chopped Parsley and Pistachios
• Half a pint of good Stock
• Chopped Aspic

Method

1. 1

   Make a paste of flour, mixing in hot butter and milk, then add egg yolk and salt.

2. 2

   Line a pie-tin with the paste.

3. 3

   Mince veal and pork, season, and fill the mould with it.

4. 4

   Add game, mushrooms, truffles, pistachios, and parsley.

5. 5

   Cover with more mince, seal, and bake for three hours.

6. 6

   Pour in stock when nearly cold and garnish with aspic.

As published

This recipe was extracted from High-class cookery recipes (1897) by Edith Nicolls Clarke, page 33. The excerpt below is the record exactly as published.

Game Pie. Ingredients. One and a half pound of Flour. One and a half gill of Milk. Six ounces of Butter, The Yolk of an Egg. Pepi^er, Salt, Cayenne and Nutmeg. One pound of Yeal. One pound of fresh Pork. Game of all kinds — Pigeons, Pheasant, GrousCj Chicken, Larks, Quails — a little of each. Quarter of a pound of Ham, Liver Farce or Foie-gras. A tablespoonful of chopped Mushrooms. A tablespoonful of chopped Truffles. A teaspoonful of chopped Parsley and Pistachios^ Half a pint of good Stock. Chopped Aspic

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