(2309). Patty A La Palmerston - Large, Hot (Gros Pate Chaud A La Palmerston)

Prepare a hot pie crust as indicated for hot pie a la Bontoux (No. 2314), but do not fill it. Make a forcemeat with four ounces of chicken chopped up very fine, four ounces of chopped lean veal and a pound of beef kidney suet well skinned and chopped; mix the whole well together and chop once more, seasoning with salt, spices and nutmeg. Pound well in the mortar with two ounces of pate-a-chou panada (No. 121), add to the forcemeat a little at a time, and one whole egg; pound well together until it becomes exceedingly smooth, then moisten with a little water to soften; cover the bottom and sides of the pie with this forcemeat. Have some escalops of sweetbread fried in butter, with chicken livers and bacon cut in quarter-inch squares and blanched, some lean cooked ham cut the same size, and minced veal kidney briskly fried in butter. With this preparation fill up the hot pie and cover with a layer of the above forcemeat and over this place a flat of foundation paste (No. 135), fastening it on the sides; cut away all the surplus paste around, pinch the edges and egg over.

Decorate the top with designs cut out of puff paste, egg these twice and bake the pie in a slack oven; when ready to serve raise up the cover and pour in a half-glaze sauce ( No. 413) mingled with a little tomato sauce (No. 549).

(2310). Patty A La Richelieu - Hot, Large (Gros Pate Chaud A La Richelieu)

Butter a hot pie mold, lay it on a small baking sheet covered with a round piece of buttered paper, and line the mold with paste (No. 135); let it reach half an inch above the mold, cover the bottom and sides with buttered paper, then fill it up with rice and cover with a sheet of buttered paper. Dampen the inside paste and place a layer of the same on top, flatten the two layers together, cut off the surplus paste around the edge, pinch the top crest and the edges, egg it over and bake for one hour. Cut the cover inside of the border, empty the patty, egg over inside and outside, return to the oven, without the cover, until it assumes a nice color. Put into a buttered sautoir twelve blanched lambs' sweetbreads, season and moisten with stock (No. 194a), let fall to a glaze and remoisten; allow the liquid to reduce once more, and continue until the sweetbreads are moderately cooked; drain, trim and divide into slices three-eighths of an inch thick by one and a quarter inches in diameter, add to them a half a pound of mushroom heads cut transversely into thick slices, and an equal amount of rounds of red beef tongue the same size.

Mingle these garnishings with a little veloute sauce (No. 415) reduced with the mushroom broth and a few spoonfuls of glaze (No. 402). Arrange this inside the pie, forming into a dome on top, and around it dress a chain of halved quenelles of veal molded with a soupspoon (No. 155) and poached; in the center range a pyramid of small round peeled truffles cooked when needed with Marsala wine. Cover the quenelles lightly with the veloute sauce. Serve the pie with the remainder of the veloute in a sauce-boat.

Fig. 425.