(2567). Snipe Pie (Pate De Becassines)

Peel and cook some truffles in a little Madeira wine, cut them in four and season; singe and bone ten snipe, season them, and with their intestines, a few good chicken livers, some fragments of ham and aromatic herbs, prepare a baking forcemeat (No. 64). Have a chopped game forcemeat (No. 67), pound and mix with it the baking forcemeat in equal quantity, a bit of garlic, and the truffle parings; force the whole through a sieve. With some cold pie paste (No. 144) line a low-hinged bottomless mold, place it on a baking sheet over buttered paper, and cover the bottom and sides with the prepared forcemeat; in the hollow center dress the snipe, alternated with more of the chopped forcemeat and the quartered truffles; pile up the mold, cover with thin bards of fat pork, then with a layer of the same paste, fastening it on the edge of the under paste; cut it away evenly and pinch the edges; make a small hole in the top of the dome and decorate the latter with a few imitation noodle paste leaves (No. 142), then egg over both top and border.

Cook the pie for an hour and a half to two hours in a moderate oven; after it has been removed pour into the hole on top some game fumet (No. 397) and finish it the same as a duckling pie (No. 2555). Let it be remembered that if all game pies, such as partridge, pheasant, reedbird, etc., have a slight bit of garlic mixed in with the forcemeat it will add greatly to the aroma, that is if it be not too predominant.

(2568). Veal And Ham Pie (Pate De Veau Et De Jambon)

Butter a large pie mold, line it with pie paste (No. 144), and lay it on a buttered paper, and this on a tart plate; garnish the insides with thin slices of fat pork. Fill the bottom and sides with forcemeat made with two pounds of fresh pork and veal, half of each, and two pounds of fat pork; season with salt, pepper and fine herbs; on this forcemeat lay slices of cooked lean ham, and over a layer of forcemeat; on this a layer of thick slices of kernel of veal larded with fat pork (No. 2, Fig. 53), and seasoned highly; put in more forcemeat with finely chopped lean ham; place slices of fat pork over, and a bit of thyme and bay leaf; cover with a flat of the same paste, forming a crest, pinch the edges and egg over twice; ou top lay a cover of puff paste (No. 146); make a hole in the center to act as a chimney. Egg over twice; bake in a moderate oven for two hours and a half. To be well assured of its being done thrust a trussing needle through, and if it penetrates easily and comes out hot and dry, then the pie is sufficiently cooked; when cold fill with jelly.

(2569). Woodcock Pie (Pate De Becasses)

Bone six woodcocks, remove the pouches and gizzards, and fry the intestines by mixing in with them two pounds of game forcemeat (No. 67); pound and pass them through a sieve. Fry the fragments of the birds in butter with a small mirepoix of onions, carrots, thyme, bay leaf and celery root, all cut in small dice. Bone twelve larks, season and fill them with the boned turkey forcemeat mixed with their intestines previously fried in butter; press through a sieve, and season with fine spices (No. 168) and brandy. Line a pie mold with pie paste (No. 144); cover the bottom and sides with thin slices of fat pork, and at the bottom lay three of the woodcocks and six of the larks: then another bed of the forcemeat, the three other woodcocks and the six other larks; finish with more forcemeat and a bard of fat pork; wet the inside edge, cover with a flat of paste, and fasten it down; smooth the top nicely, pinch it all around and on the summit, and bake in a moderate oven; when cold fill the pie with partly cold jelly (No. 103) prepared with game fumet (No. 397J.