(2373). Lamb Minion Fillet Tart Or Pie A La Manning (Tarte De Filets Mignons D'Agneau A La Manning)

Remove the fat and sinews from some yearling lamb fillets, wrap them up in thin slices of veal suet, and roast till rare, then cut them into escalops and range the pieces in a buttered deep pie dish (Fig. 183), intercalating the thin slices of suet with the slices of fillet. Fry in butter some cut-up shallot, add to it mushrooms and chopped parsley, and moisten with a little espagnole sauce ( No. 414) and good gravy (No. 404); pour this over the fillets and cover the edge of the dish with a band of puff paste, and the top with a flat of the same rolled to an eighth of an inch thickness; stick this to the band of paste, egg the surface and cook it for one hour in a moderately heated oven. After withdrawing the pie from the fire, make an opening in the middle of the upper crust, and fill the inside with a brown Madeira sauce (No. 492) finished with mushroom essence (No. 392).

(2375). Leg Of Mutton Tart Or Pie, Canadian (Tarte De Gigot De Mouton A La Cana- Dienne)

Butter the interior of a pie dish (Fig. 183); range on the bottom some blanched salt pork and slices of mutton from the leg; on top lay a bed of potatoes, baked in the oven peeled and cut in slices; season each layer with salt, pepper, nutmeg, chopped parsley, and chopped onions fried in butter, and pour a little good clear gravy (No. 404) over. Wet the edges of the dish, lay on a narrow band of paste, moisten and cover the whole with a flat of puff paste fragments, decorating the top with devices of the same paste, egg it over twice, and bake in a moderate oven for an hour and a quarter.

(2377). Pigeon Tart A La Britannia (Tarte De Pigeons A La Britannia)

Singe three clean pigeons; divide each one in two parts, beat, remove the surplus bones without boning them, then season with salt, pepper, and cayenne pepper. Cover the bottom of a pie dish (Fig. 183) with thin slices of bacon, bestrew with a spoonful of onion, and one of mushrooms both chopped separately, range the halved pigeons in the dish intermingled with more slices of bacon, and a few hard-boiled eggs cut in two; bring it to a dome. Pour a few spoonfuls of good clear gravy ( No. 404) into the bottom of the dish; cover with a layer of half paste the same as for the beef pie No. 2369. Decorate the summit, egg over, and cook for an hour and a quarter in a slack oven, covering with paper should it threaten to burn.

(2378). Loin Of Pork Tart Or Pie - English Style (Tarte De Longe De Pore A L'Anglaise)

Have a loin of fresh pork, bone, remove the fat and cut from it slices three-eighths of an inch thick; beat to flatten slightly, seasoning with salt, pepper and nutmeg. Butter the inside of a pie dish (Fig. 183) and lay over some thin slices of raw salted and smoked ham, seasoning with prepared red pepper (No. 168). chopped shallot and onions; on this place a bed of raw sliced potatoes, and the pieces of meat above, dropping sage leaves here and there; pour a little good cold gravy (No. 404) into the bottom of the dish; moisten the edge with a brush dipped in water, lay on it a band of paste an eighth of an inch thick and half an inch wide; wet the top of this slightly and cover the pie with a layer of foundation paste (No. 135) or puff paste parings, having it an eighth of an inch in thickness; adhere this on the band, cut away all the surplus paste from the outside and make deep marks all around with the back of a knife; egg the surface twice and cut a hole in the center. Cook this pie in a moderate oven for an hour and a quarter more or less, according to its size; this time being allowed for one containing a pound and a quarter of meat and potatoes.