Pork Pie Pate De Porc

Free some fresh pork from bone and skin, then pass it through a sausage machine; season it with salt and pepper, and mix with each pound a quarter-pint of light gravy or water, and, if liked, a tablespoonful of finely-chopped sage that has been rubbed through a fine wire sieve. Butter a square fleur mould, and line it with short paste (vol. i.) about a quarter-inch thick; press this well to the side of the mould, prick the bottom with a fork, then fill in with the prepared meat. Cover over the top with some of the same paste, making a small hole in the centre; wet the edges with cold water, and press them well together. Ornament the top in any pretty design with paste of the thickness of a wafer, place round the outside of the mould a well-greased paper, and put in a moderate oven to bake for one and a half to two hours. When cold, fill up the pie with light clarified stock made from pork bones or from veal or rabbit boilings; remove the mould and paper, arrange the pie on a dish on a dish-paper, and garnish with little blocks of aspic jelly or little sprigs of fresh parsley (see engraving of Pheasant Pie a la Francaise).

Raised Fish Pie A L'imperiale Pate De Poisson A L'imperiale

Prepare a paste (see Raised Pie Paste, vol. i. page 39). roll it out rather better than a quarter of an inch thick', and with it line a buttered French raised-pie mould: press the paste well to the inside of the mould to take the impression well, line the inside of the paste with a fish farce (vol. i.) about half an inch thick, welting the hands with cold water whilst arranging it; place small fillets of raw salmon or mullet or trout, sole, etc, round on the farce, and set them with another thin lining of the farce. Arrange in the centre of the pie some raw sliced salmon.

Cooked lobster, raw bearded oysters, truffle, mushrooms, picked cooked shrimps, or some prepared crayfish bodies (in bottle), and some little pieces of fillets of soles, or any other nice white fish; place a layer of the fish farce on the top. cover over with the paste, ornament the paste in any pretty design, leave a little opening in the top, surround it with a high buttered paper, and cook the pie in a moderate oven for two and a half to three hours, or longer if the pie is very large. When cooked, set it aside till cold, remove, the paper and tin, and through the hole in the paste fill up the pie with some good clarified fish stock (as below), using a funnel; leave till set, dish the pie on a dish-paper, garnish it with aspic jelly, cut in any pretty design or chopped finely, and serve with Mayonnaise, Suedoise, or Tartare sauce (vol. i.) handed in a sauce-boat. This pie is excellent either for ball suppers, luncheons, hunt breakfasts, etc.

The quantities sufficient for a No. 2 size mould will be one and a half pound of whiting, haddock, or cod, one pound of salmon to be cut in thin slices, a small lobster, six large or twelve small oysters, a quarter-pint of picked shrimps or one small bottle of crayfish bodies, four sliced truffles, and eight large sliced cooked button mushrooms.