(2561). Lamb Pie - Loin (Pate De Longe D'Agneau)

Bone two loins and two shoulders of spring lamb; cut the loin meats into squares, lard them with larding pork and season with salt, pepper, nutmeg and spices. Chop up the shoulder meats free of all sinews and fat and add to it the same weight of fat pork, season with salt, pepper, nutmeg and spice, then pound the whole in a mortar, mixing in a little Madeira wine. Clean well and butter a pie mold, line it with ordinary pie paste (No. 144) and cover the bottom and sides with thin slicesof fat pork; mask these with a layer of the forcemeat and place some slices of cooked ham on the bottom, then a layer of the forcemeat and the larded squares over, finishing with more forcemeat, having the mold quite full and rounded on the top; cover with bards of fat pork and in the center place a bay leaf and a sprig of thyme. Cover the pie with a flat of paste, having a raised edge on the border, pinch it all around and decorate the top with imitation leaves cut from puff or noodle paste and a paste artichoke (No. 2556) in the center.

Egg the surfaces and cook in a medium oven, then fill up with jelly when the pie is thoroughly cold.

(2565). Quail Pie (Pate De Cailles)

Prepare a forcemeat as described in No. 67, and press through a sieve; mix into it a quarter of a pound of plain foies-gras cut in quarter-inch squares; have twelve small peeled truffles. Bone twelve quails, leaving them whole; season and fill with the above forcemeat, and in the center lay one of the truffles; enclose the contents well. Butter a low pie mold, line it with foundation paste (No. 135), and cover the sides and bottom with thin slices of fat pork; over this set a layer of the forcemeat, and then a bed of the quails on the bottom; on top of these place more forcemeat containing a salpicon of fat pork and red beef tongue, mixed with an equal quantity of the forcemeat, then another bed of the quails, and finish with forcemeat raised to a dome. Cover with a thin bard of fat pork, some bay leaves, and a flat of the same paste; smooth the summit; pinch all around and on top, and decorate the dome with noodle paste leaves; egg over twice, and bake the pie for two hours and a half; cool partly and then fill with jelly (No. 103) made of quail fumet (No. 397) and Madeira wine.

(2566). Salmon Pie (Pate De Saumon)

Cut four pounds of fresh salmon meat into large fillets; season them with salt and pepper, and put them in a vessel with two or three raw truffles also cut in fillets; pour over a little Madeira wine and leave to macerate for one hour. With some raw pike or gurnet, the salmon parings, panada, butter or veal udder and egg-yolks prepare a delicate forcemeat (No. 90), and when strained place it in a vessel to beat smooth and mix in with it a few spoonfuls of cooked fine herbs (No. 385), and the fish marinade. Butter an oblong metal pie mold selected proportionately to the quantity of fish and forcemeat, lay it on a baking sheet covered with paper and line it with cold pie paste (No. 144). Mask the bottom and sides of this paste with a layerof the forcemeat and in the hollow center dress the fillets of salmon and truffles, alternated by layers of forcemeat; the mold should be full so that when cooked there remains little or no empty space (the top layer must be of the forcemeat). Wet the edges of the paste and cover over with a flat of the same, fastening it on the edges; then cut away the paste on a level with the mold and pinch it all around.

Cover the top surface above the border with a fake cover - meaning a simple layer of puff paste (No. 146) cut the same shape as the top of the pie - and in the center of this make a small opening; egg over and decorate the top with designs made with the tip of a small knife, and cook for an hour and a half in a moderate oven, being careful to cover the paste with paper as soon as it becomes dry. A quarter of an hour after the pie has been removed from the oven pour into the hole on top a few spoonfuls of good jelly (No. 103) mixed with fish essence (No. 395) and reduced to a half-glaze, also a few spoonfuls of Madeira wine. Let it get cold for ten hours. At the last moment cut the pie into slices, and dress these, one overlapping the other on a long dish, and surround with chopped jelly and jelly croutons.