Poularde Raised Pie
From Cassell's dictionary of cookery, 1892
Serves 10
Check for doneness by piercing with a knife.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 1351. The excerpt below is the record exactly as published.
Poularde Raised Pie. — Make three pounds of good forcemeat. This may be made either with equal parts of fillet of veal and fat bacon freed from skin and gristle, chopped, powdered, and nicely seasoned; or with a pound and a half of fillet of veal, a pound of fresh beef suet, six ounces of panada (see Panada), and four eggs. Whatever ingredients are used, however, care must be taken to pound them thoroughly, first separately and afterwards to- gether, and to add the seasoning gradually so that the forcemeat may be agreeably flavoured. For ordinary tastes, a quarter of a tea-spoonful of pepper and half a tea-spoonful of nutmeg win be sufficient for this quantity of forcemeat. The amount of salt used will depend upon the quality of the bacon. Wash a pound of truffles
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Cook this with the app: pantry check, scaling, and the assistant.