Plain Veal and Ham Pie
From La cuisine creole, 1885
Presented as published in 1885. 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 La cuisine creole (1885) by Lafcadio Hearn, page 23. The excerpt below is the record exactly as published.
PLAIN VEAL AND HAM PIE. EASILY MADE. Cut a pound of veal and a pound of ham into slices, sait them slightly ; chop a cupf ul of mushrooms, a bunch of parsley some eschalots, and f ry them lightly ; add to 54 LA CUISINE CREOLE. them a pint of soup stock, boil it together for flve min- utes and ponr it into the piepan where you hâve placed youp ham and veal. Put a dozen hard-boiled yolks of eggs
Cook this with the app: pantry check, scaling, and the assistant.