Game Pie a la Levi P. Morton

Ingredients

• one fine partridge
• one grouse
• one medium-sized rabbit
• one tablespoonful of clarified butter
• one pinch of salt
• half a pinch of pepper
• a quarter of a pinch of thyme
• half a glassful of good Madeira wine
• one medium-sized, sound onion
• a small carrot
• one bay-leaf
• three cloves
• twelve whole peppers
• one ounce of butter
• one glassful of Madeira wine
• half a medium-sized, sound lemon
• one quart of white broth
• two ounces of gelatine
• a quarter of a pound of lean, raw veal
• a quarter of a pound of fresh pork
• six ounces of larding-pork
• eight truffles
• three ounces of cooked smoked beef-tongue
• half a pound of flour
• four ounces of butter
• a gill of cold water
• the yolk of one fresh egg

Method

1. 1

   Prepare the game by picking, drawing, and singeing.

2. 2

   Bone the fillets and cook with clarified butter, seasoning, and Madeira wine.

3. 3

   Cool and chop the bones with onion, carrot, bay-leaf, cloves, and pepper.

4. 4

   Cook until brown, then add Madeira, lemon, broth, and gelatine.

5. 5

   Cool and mix with veal, pork, larding-pork, truffles, and tongue.

6. 6

   Make dough with flour and butter, add water, and rest.

7. 7

   Line a mold with dough, layer the forcemeat and game, cover, and bake for two hours.

8. 8

   Cool in the ice-box for six hours.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 332. The excerpt below is the record exactly as published.

Game Pie a la LeviP. Morton. — Take one fine partridge, one grouse, and one medium-sized rabbit ; pick, draw, and singe well. Thor oughly bone them. Place the fillets in a saucepan with one tablespoonful of clarified butter. Season with one pinch of salt, half a pinch of pepper, and a quarter of a pinch of thyme. Cook on a brisk fire for one minute on each side ; then add half a glassful of good Madeira wine, and reduce to one half, which will take five minutes. Place in a bowl and let thor- oughly cool. Chop up the bones into fine pieces ; place them in a sauce- pan with one medium-sized, sound onion cut into slices, a small carrot cut the same, one bay-leaf, three cloves, twelve whole peppers, and a 388 THE TABLE. blade of thyme. Cook all together with one ounce of butter until it has obtained a light brown color ; then add one glassful of Madeira wine, half a medium-sized, sound lemon cut in slices, one quart of white broth (No. 99), and two ounces of gelatine. Let cook one hour. Then strain through a napkin or a fine sieve into a china bowl, and lay aside to thor- oughly cool. Chop up very fine a quarter of a pound of lean, raw veal, a quarter of a pound of fresh pork, and six ounces of larding-pork. Sea- son with one good pinch of salt and half a pinch of pepper. Cut into dice- shaped pieces eight truffles, three ounces of cooked smoked beef-tongue ; mix well together, and it will be ready for use. Knead well together, on a marble table, wooden board, or in a vessel, half a pound of flour with four ounces of butter, then gradually add a gill of cold water, mixing well until it is a perfect dough, for five minutes at least without ceasing. Then place it in a cool place, and let rest ten minutes before using. Lightly butter the interior of an oval-shaped mold ten inches in length, six inches wide, and four and a half high. Place the mold in an iron roasting-pan. Roll out three quarters of the dough to one quarter of an inch thick, and with it evenly line the inside of the mold, taking special care not to make any holes in the dough. Cut some very thin slices of larding-pork, and line the dough all around with it. Then place one layer of the forcemeat and one layer of the game, and so on, until all is used. Make a hole with a teaspoon right in the centre down to half the depth of the patty (pate). Roll out the other quarter of dough to the same thickness, quarter of an inch ; cut a cover out oval-shaped, and with it cover the pate, making a small hole in the centre to connect with the other. Decorate the surface with leaves made out of the dough, glaze it with the yolk of one fresh egg

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