Pate chaud de Mauviettes

Ingredients

• ½ lb. flour
• 1 oz. chopped beef suet
• ½ oz. butter
• ½ gill water
• a pinch of salt
• twelve to eighteen larks
• forcemeat (No. 404 or 406)
• half a pint brown sauce
• two glasses sherry
• half a pint consomme or gravy
• a slice of bacon

Method

1. 1

   Prepare a paste for crust with the ingredients.

2. 2

   Line a raised-pie mould, stuff the larks with forcemeat, and prepare a thin sauce with the bones and other ingredients.

3. 3

   Layer the birds in the mould with bacon and egg yolks.

4. 4

   Cover with paste, brush with egg yolk, and bake for about two hours.

5. 5

   Fry the heads of birds in butter and set them in the pie before serving.

6. 6

   Pour reduced sauce over the interior before serving.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 304. The excerpt below is the record exactly as published.

Pate chaud de Mauviettes. — Prepare a paste for crust with the following ingredients : \ lb. flour, 1 oz. chopped beef suet, H oz. butter, £ gill water, a pinch of salt. Work it the same as ordinary short paste. Line an oval raised-pie mould, about three inches high and six inches long ; then take twelve to eighteen larks, bone and stuff them with forcemeat (No. 404 or 406), and shape neatly. Prepare a thin sauce with the bones, half a pint brown sauce, two glasses sherry, and half a pint consomme or gravy, and reduce well. Roll a slice of bacon

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