Gravy For Filling Up Pheasant Pie

Take the bones of the birds, chop them up finely, and put them in a stewpan with an ounce of butter, a sliced onion, two bayleaves, a sprig of thyme and parsley, a sprig of marjoram, and a pinch of mignonette pepper; put the cover on the pan, and fry the contents for about fifteen minutes, giving the pan an occasional shake while frying; then add about one quart of good stock, and let it simmer gently on the side of the stove for about three-quarters of an hour; strain and remove the fat, and dissolve in the liquor a quarter of an ounce of Marshall's Leaf Gelatine, and use when cooling and when about the consistency of cream.

Italian Pie - Pate A L'italienne

Take two and a half to three pounds of lean fillet of veal, cut it into thin slices, bat them out with a cold wet chopping-knife and cut them into squares about two inches in diameter; season one side with pepper, salt, chopped fresh mushroom, bayleaf, thyme, parsley, eschalot, and a little sage; roll each into cylinder shapes, and arrange in the bottom of a pie-dish closely together. Place on the meat some very finely cut slices of ham or bacon also cut in small squares, place on the bacon a layer of herb farce balls (vol. i. page 36) made about the size of a yolk of egg, alternating these with hard-boiled yolks of eggs; arrange on this another layer of the fillets, then another of the bacon and farce balls and yolks, and continue this till the dish is nearly full, then fill up with good warm white stock, made from veal, rabbit, or chicken, and leave till the gravy is set and firm; cover the top over with a good puff paste (vol. i.), ornament it with any prettily-cut pieces of the same paste. Bake for two to two and a half hours in a moderately hot oven, when the paste should be a pretty golden colour; make a hole in the top of the paste, and by means of a funnel pour in some of the above-mentioned white stock, and serve hot or cold for hunt or ordinary breakfasts, luncheon, or ball supper, or for shooting parties.

Little Pies A La Dejeuner Petits Pates A La Dejeuner

Take some pieces of puff paste (vol. i.) about four inches square; wet the top sides of the paste with cold water, and place in the centre of each some of the prepared puree as below; close the paste over, brush over with the whole of a raw egg beaten up, place them on a cold wet baking-tin, and bake them in a quick oven for about twenty minutes, when they should be a pretty golden colour. Dish them up on a dish-paper, garnish with a little raw green parsley, and serve for luncheons or ball suppers.

Puree For Pies A La Dejeuner

Take half a pound of cold cooked white meat, such as chicken, rabbit, or pheasant, half a pound of cooked ham or tongue, three hard-boiled yolks of egg, two large table-spoonfuls of thick Bechamel sauce (vol. i.), and two ounces of fresh butter; season with a little salt and white pepper, pound together, and rub through a wire sieve; mix well with a teaspoonful of chopped raw green parsley and one finely-chopped eschalot, and use.