Périgord Pie
From The confectioner's and pastry-cook's guide, or, Confectionery made easy ..., 1890
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The confectioner's and pastry-cook's guide, or, Confectionery made easy ... (1890) by George Read, page 9. The excerpt below is the record exactly as published.
Take a long narrow tin, and rub it over with butter, line the bottom and sides with tart paste, over this spread some veal forcemeat, as for pies, leaving out the truffells and shalot, or the same as for a veal pie, (see veal pie) ; cut a loin or fillet of veal into long pieces half an inch or an inch square, cut some ham in the same man- ner: make a paste for egg balls (see Cookery Made Easy, Dean & Son,) the same as for the pigeon pie, make it into small long rolls: place in the pie a piece of ham, a piece of veal, and a roll of the paste for egg balls, alternately. When the bottom is covered in this manner, put over it a thin layer of forcemeat, and continue the same until the pie is full; put on a good thick cover of puff paste, wash it over with egg and bake it in a moderate oven: when it is done, make a hole in the middle, and fill it with strong gravy. RAISED PIES. Seven pounds of flour
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Cook this with the app: pantry check, scaling, and the assistant.