3782 Pàté de Veau et Jambon

Veal and Ham Pie

Preparation info

    • Difficulty

      Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Line a pie mould with ordinary short paste then cover this with thin slices of salt pork fat. Fill with alternate layers of veal and pork forcemeat, thin strips of raw ham and fresh belly of pork, and thin slices of cushion of veal, seasoned and marinated with brandy beforehand.

Cover with paste and finish as for Ham Pie.