Hot Forcemeat Pie

Ingredients

• Line a plain mould
• a layer of forcemeat of fowl
• fill the pie with mushrooms
• add some strong gravy

Method

1. 1

   Line a plain mould, about six or seven inches deep, with paste, cover the bottom with a layer of forcemeat of fowl and truffles, and fill the pie with mushrooms warmed in butter, sliced bottoms of artichokes, and quenelles made of the same forcemeat.

2. 2

   Cover with paste, moisten the edges to close up the pie tightly, glaze with yolks of egg, and bake.

3. 3

   When done, take off the cover and add some strong gravy; serve very hot.

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 106. The excerpt below is the record exactly as published.

Hot forcemeat pie. Poulets rôtis. Roast fowls. Choux de Bruxelles au beurre, Brussels sprouts with butter. Brioche à la crème. Brioche. Mutton soup. Place a leg of mutton in a stock-pot, cover it either with water or beef stock, add carrots, onions, turnips, leeks, celery, a head of clove, and a little powdered ginger ; simmer over a slow fire for five hours, skim all grease off the stock, pass through a tammy, and pour into a soup tureen, on to slices -of stale bread, or crusts of bread, which have been dried in the oven. A few chopped sorrel leaves warmed in butter are sometimes added to this soup. Hot forcemeat pie. Line a plain mould, about six or seven inches deep, with paste, cover the bottom with a layer of forcemeat of fowl, and truffes (see 18th of December), and fill the pie with mushrooms warmed in butter, sliced bottoms of artichokes, and quenelles made of the same forcemeat, cover with paste, moisten the edges so as to close up the pie tightly, glaze with yolks of egg, and bake ; when done take off the cover, and add some strong gravy

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