Norman Pie

Ingredients

• the breasts of two boiled fowls
• some macaroni boiled tender
• two ounces of grated Parmesan cheese
• some sliced truffles
• some sliced tongue
• a chopped eschalot
• pepper
• salt
• one pint of boiled cream
• two tablespoonsful of reduced white sauce

Method

1. 1

   Layer boiled fowl, macaroni, cheese, truffles, tongue, eschalot, pepper, and salt in a pie dish.

2. 2

   Mix cream with reduced white sauce, pour over layers, cover with paste, and bake in boiling water for one hour.

3. 3

   Cool, remove paste, and cover with aspic jelly.

As published

This recipe was extracted from The Dudley book of cookery and household recipes (1909) by Dudley, Georgiana Elizabeth Ward Countess of, page 22. The excerpt below is the record exactly as published.

NORMAN PIE rilHE breasts of two boiled fowls sliced, some macaroni boiled tender, two ounces of grated Parmesan cheese, some sliced truffles and tongue, a chopped eschalot, pepper and salt, one pint of boiled cream, two tablespoonsful of reduced white sauce

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