Pâté De Jambon - Ham Pie

Bone the Ham thoroughly, and trim it properly; but in trimming, take particular care to cut off all rusty yellow, fat or lean, till you come quite to the whole-some looking Flesh; soak it according to judgment; if an old Ham, at least from one day to another, if fresh, about seven or eight hours; then braze it upon slices of Beef, a pound of pounded Bacon, a pound of Hog's Lard, a pound of Butter, whole Pepper, a large faggot of all sorts of sweet Herbs, and Roots of every kind; braze it to three parts done; then let it cool, and put it into a good thick raised Paste, with all the Braze, except the slices of Beef, and the faggot; put a good large glass of Brandy to it, and bake it about an hour; let it cool before using: But if it is to be served hot, skim it very clean, and serve with a good relishing Cul-lis-sauce, without Salt.

Pâté De Venison - Venison Pie, Or Pasty

Use the Haunch, or the Neck of Bucks or Does, or of wild Boars or Marcassins, viz. young Boars or Kids; lard it as directed for Beef. All these kind of Meat must be high of Spices for hot, and more so for cold; but as most of these Pies are kept cold, though used hot, judgment and taste must regulate the Sea-soning.

Pâté De Poulardes, Dindons, & Autres Volailles - Pies Of All Kinds Of Poultry, And Wild Fowls

They are ail done after the same manner, observ-ing the age and bigness of the different kinds. A large Fowl or Turkey; bone it, or only cut out the Breastbone; stuff it with a good Salpicon, or dress it without any Stuffing, but the same Seasoning as all other fresh Meat; put Slices of Veal, also seasoned in the same manner, into the bottom of the Pie, to feed the principal Meat: lay it upon this, and cover it over with slices of Lard, and some Butter, and bake it as all other Pies.

Pâté D'Amiens, En Pâté Fine, Amiens Pie, With Sine Paste - Amiens, A Town In Picardy, Famous For Pies

Make a Paste with about half a pound of Flour, a pound of Butter, Salt, and warm Water, and let it rest for two hours before using: Truss a couple of fine Ducks as for boiling, singe them very well on a charcoal fire, and lard them with larding Bacon rolled in Pepper and Salt, Powder of Laurel, Thyme, Basil, a little Nutmeg, Cloves, Cinnamon, and Coriander: Make a pretty thick railed Pie, and cover the Ducks in it, with slices of Lard, and a good deal of good Butter; finish the Pie, and bake it about three hours in a middling Oven, not to take too much colour; then let it cool some time: Mix three or four spoon-fuls of Restaurant, (viz. rich Jelly-broth) with a quarter of a pound of Butter, and one spoonful of good Brandy; boil these a Moment together, and when the Pie is about half cold, pour it therein, shaking it well, to disperse it properly in every part.

Pat's Pâté d'Amiens en Pâté bise, Amiens Pie, in common Paste.

Prepare and season the Ducks in the same manner as the former; make a common raised Pie, and put into it Hog's Lard and Butter; cover the Ducks therein with slices of Lard, and finish the Pie: When ' half baked, add a little Brandy, then finish the baking, and let it cool. It is very proper also, in both these Pies, to braze the Ducks to about half, with proper Seasoning, before they are put into the Pie: they will always be tenderer. - In regard to the appellation of this last Paste, bis means brown, as the French call brown Bread Pain bis.