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What You Need:
(To Make: 1 pie)
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1 pound pork meat
1 bay leaf
1 pound veal meat
2 cloves
Red wine
2 juniper berries
1 large onion
Salt
2 - 3 carrots
2 - 3 peppercorns
I clove of garlic
FOR THE PASTRY
1 pound flour
4 oz butter
Salt
¼ pint water (or ½ gill water and 1 egg)
1 egg to glaze
FOR THE FILLING
5 large white leeks
Salt and pepper
Lard
2 truffles (optional)
½ pound veal
4 gherkins
½ pound pork
1 pint jellied stock
A little finely chopped parsley
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Translate this recipe:
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| How To Cook: |
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1. The meat should be weighed after all bones, skin and fat have been removed. Cut it into strips and marinade it in the wine mixed with the cut-up vegetables, herbs, etc., leaving it for 7 days in winter, 4 days in summer, and turning it each day. When the meat is ready, make the short crust pastry and divide it into 2 pieces, one twice as large as the other.
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2. Next make the stuffing: chop the leeks very finely and cook them very gently in some lard for 1 hour. Add the minced veal and pork, the chopped parsley, salt, pepper, the chopped truffles (if used) and chopped gherkins; mix well. A more delicate flavor can be achieved by adding 2 calves' brains, blanched and chopped.
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3. Roll out the larger piece of pastry ¼ - 3/8 inch thick and line a loaf tin with it, letting the pastry come a little way beyond the edge of the tin. Put in a layer of half the filling, then the marinated meat and lastly the remaining filling. Roll out the remaining pastry and put it over the top of the pie, sticking the edges down with egg white.
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4. Fold the pastry projecting from the sides over on to the top of the pie. Decorate the top and brush it over with egg yolk. Cut 2 holes and put in each a little "chimney" of thin rolled cardboard. Bake in a hot oven (400°F) for 2½ hours.
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5. When the pie is cold, fill it up with the jellied stock, and then remove the "chimneys." Leave in a cool place for 1-2 days and serve cut in slices. (A pie made with the above quantities will cut into about 30 slices.)
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