Plain Veal and Ham Pie. Easily Made

Preparation info

    • Difficulty


Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

  • About


Cut a pound of veal and a pound of ham into slices, salt them slightly; chop a cupful of mushrooms, a bunch of parsley, some eschalots, and fry them lightly; add to them a pint of soup stock, boil it together for five minutes and pour it into the piepan where you have placed your ham and veal. Put a dozen hard-boiled yolks of eggs in among the contents of the pie, cover it with a nice paste and bake it one hour and a half.